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a plate of romanesco steak with lentils and a fork
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5 from 11 votes

Zaatar roasted romanesco steaks with lentils and tahini dressing

A hearty meal of za'atar romanesco steaks and lentils served with a tangy yogurt-tahini dressing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Servings: 2 servings
Author: Vy Tran


  • 1 romanesco head
  • 1 tbsp za’atar herb
  • 2 cloves of garlic, finely chopped
  • 2 tbsps olive oil extra virgin
  • 1/2 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1 1/2 cups water
  • 1/2 cup French (Puy) lentils
  • 1/4 cup pomegranate seeds

Yogurt tahini dressing

  • 1 tbsp tahini
  • 1/4 cup Greek yogurt
  • 1/4 cup lemon juice freshly sqeezed
  • salt and pepper to taste


  • Preheat the oven to 400 degrees F.
  • Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.
  • In a bowl, add olive oil, garlic, and za’atar and mix to combine.
  • Place the romanesco steaks in a single layer on a large tray lined with parchment paper.
  • Brush both sides with the za’atar mixture and season with salt and pepper.
  • Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.
  • While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes.  Once the lentils are tender, drain under cold water, and set aside.
  • To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.
  • When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.


-When picking romanesco, pick firm heads that are heavy for their weight and show no signs of discoloration or sunburn.
-Extra dressing can be kept in a tightly lidded container for up to a week.