Wondering what Romanesco is??
it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
- 1 head romanesco
- sea salt flakes or pouring salt, to taste
- 60ml (4 tablespoons) extra-virgin olive oil
- 1 x 15ml tablespoon finely chopped fresh rosemary needles
- 1 clove garlic, peeled
- zest and juice 1 unwaxed lemon
- 2-3 x 15ml tablespoons grated pecorino (or Parmesan) cheese
- Fill a large pan with water and put on to boil.
- Remove the top floret/fir tree of the romanesco in its entirety, and the larger of the remaining florets, and when the water comes to the boil add salt according to your taste, then drop in (gently) the big central floret and cook for 2 minutes.
- Now add the other large florets and cook for another 2 minutes. Meanwhile, cut off all the remaining romanesco florets. Add all these to the pan and bring back to the boil. Let everything bubble for a final 3-5 minutes until the florets are tender, but still with a bit of crispness about them, then drain and tip gently into a shallow serving bowl.
- In a very small saucepan, heat the olive oil, then add the chopped rosemary needles and let them sizzle for a few seconds. Then grate in (or mince and add) the garlic, stir and turn off the heat.
- Add the lemon zest and now take the pan away from the stove altogether and let the contents cool slightly before whisking in the lemon juice and salt to taste (remembering that you are adding salty cheese in a moment), then pour this over the romanesco in its bowl. Toss again gently and then, as soon as it’s all touchable, turn the little florets of romanesco to stand up so they look like a bowlful of small fir trees (as best you can!).
- Grate a ‘snow’ of pecorino (or Parmesan) and serve – although I love this best once it has stood for a while and is at room temperature.
If you have a recipe / food tips you would like to share with us all , please let us know!!