Romanesco is an eye catching vegetable due to its incredible spiral design, which shows a perfect geometrical progression. The Romanesco also gives a perfect example of the Fibonacci sequence, which is pretty amazing!
Related to both broccoli and cauliflower, romanesco has a slightly nutty, earthy flavour when cooked. It can be enjoyed raw, tossed in a salad or cooked in various ways; boiled, roasted or even in soups or stir frys!
We know you're going to love the following recipes we've prepared for you; enjoy!
Ingredients
Romanesco rub:
- 1/2 cup toasted sunflower seeds
- 2 roasted red capsicums
- 2 cloves of garlic, chopped
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- small handful flat parsley leaves
- Salt + pepper to taste
- ½ cup extra virgin olive oil
Tahini Cream:
- ¼ cup fresh lemon juice
- 2 garlic cloves, peeled
- 2 tsp maple syrup
- pinch sea salt, plus more to taste
- 1/2 cup parsley leaves
- 2 green onions, chopped
- 1 sprig rosemary, leaves removed
- 1/2 cup tahini
- 1/3 cup ice water, plus extra
Directions
- To make the rub, combine the sunflower seeds, roasted red peppers, garlic, paprika, cayenne, vinegar, tomato paste, parsley, salt, and pepper to a food processor. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down. Add olive oil and pulse a few more times. Set aside.
- Rinse the food processor. To make the tahini cream, combine the lemon juice, garlic, maple syrup, salt, parsley, green onions, and rosemary. Pulse the mixture until herbs are finely chopped. Add the tahini and pulse to combine. With the motor running, drizzle in the ice water until you have a smooth sauce. Set aside.
- Preheat the oven to 200 degrees celcius.
- Prepare the romanesco by removing the leaves/stalk. Steam whole for 10 minutes.
- Remove the romanesco and dry off the surface thoroughly.
- Line a tray with parchment paper and place the romanesco on top. Brush the exterior with olive oil and season with salt & pepper. Transfer to the oven and set a timer for 10 minutes.
- After 10 minutes, remove from oven and generously brush with the rub sauce. Place the romanesco back in the oven for another 30 minutes, or until browned and dry on the exterior.
- Serve whole roasted hot on a platter with the herbed tahini cream drizzled on top. Enjoy!
Ingredients
- 1 large head of romanesco
- 2 heaping tbsp extra virgin olive oil divided
- Salt + pepper
- 3 large cloves garlic finely chopped
- 1/2 cup pitted kalamata olives sliced lengthwise
- 2 tbsp capers roughly chopped
- large pinch red pepper flakes
- 1 heaping cup Italian parsley leaves, chopped plus more for garnishing
- 450g fettuccine pasta (or pasta of choice)
- grated Parmesan cheese for serving
Directions
- Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core.
- Toss the florets with 1 heaping tbsp olive oil and roast for 15 to 20 minutes, tossing halfway, or until caramelised and tender.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a pan over medium-low heat. Add the garlic and sauté for 1 to 2 minutes. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.
- Boil the pasta until it is al dente, reserving 1 cup of the starchy cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and some reserved pasta water. Season to taste with salt and pepper.
- Serve immediately and garnish with chopped parsley and grated parmesan cheese. Enjoy!
