Roasted Romanesco

1½-pound romanesco or cauliflower

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon dried ginger powder

3-4 tablespoons olive oil Few tablespoons of pomegranate reduction (instructions follow)

1-2 tablespoons pomegranate seeds Few tablespoons of cumin yogurt (instructions follow)

Instructions: Preheat oven to 450 degrees. Cut the romanesco in half lengthwise. Rub salt, pepper, ginger and olive oil on all sides and place both halves cut-side down on a greased baking pan. Roast for 20 minutes then lower the temperature to 300 degrees and cook for another hour. The florets should be tender and cut through with a fork. If not, cook it for longer. Serve drizzled with cumin yogurt, pomegranate reduction, pomegranate seeds and a bit more olive oil if you like.

To make pomegranate reduction: Bring 2 cups of pomegranate juice with a stick of cinnamon and a pinch of salt to boil then simmer for 30-45 minutes until the mixture is reduced by more than half. Remove the cinnamon and set aside.

To make cumin yogurt: Combine 1 cup of plain yogurt with ¼ teaspoon each of toasted ground cumin and sea salt.

Makes 4 servings