Served over tender lentils and topped with a tangy tahini sauce, you’ll be scraping your plate clean. Cook, relax and enjoy!

What you'll need: 1 head romanesco 6 scallions 2 cloves garlic 4 medjool dates ¾ cup French lentils 1 lemon ¼ cup tahini 1 tsp sumac olive oil coarse salt freshly ground pepper

Equipment: rimmed baking sheet medium saucepan

Recipe steps:

  1. Roast romanesco Preheat oven to 450°F. Halve romanesco, remove core, and cut into small florets. Toss with 3 tablespoons oil, ¾ teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Roast, shaking sheet halfway through, until golden and tender, 25–30 minutes.

  2. Prep vegetables Meanwhile, trim roots from scallions and thinly slice. Separate light green parts from dark green tops and reserve tops for garnish. Peel and finely chop garlic. Pit and chop dates.

  3. Sauté aromatics Heat 1 tablespoon oil in a medium saucepan over medium-high. Add scallion whites and garlic and season with 1 teaspoon salt. Cook, stirring, until softened, about 2 minutes.

  4. Cook lentils Add lentils to saucepan with 2½ cups water. Bring to a simmer, cover, and cook until tender, 15–20 minutes; drain any excess water.

  5. Make sauce Halve lemon. Whisk tahini, half of lemon juice, ¼ cup cold water, 1 tablespoon oil, and ¼ teaspoon each salt and pepper until smooth. Cut remaining lemon half into wedges.

  6. Finish & serve When romanesco comes out of oven, add chopped dates and toss to combine. Transfer lentils to a platter and top with romanesco and dates. Spoon tahini sauce over top and sprinkle with sumac and reserved scallion greens. Serve with lemon wedges. Enjoy!