Ok, so if you've been following me previously, then you know I have never posted a recipe. But recently I signed up for one of those fruit and veggie delivery services and now I'm committed to trying new things...my goal is to try a new veggie or fruit every week. And if it ends up being a week where I have tried everything they have to offer, I will get something I haven't had in awhile, because variety is the spice of life, right?
The newbie for me in my last basket (above) is the romanesco cauliflower. It looks like cauliflower from outer space or something and is a beautiful chartreuse colour. It's kind of like what would happen if broccoli and cauliflower met and produced offspring. I've had "broccoflower" before, but this was different, both in looks and taste. Romanesco cauliflower was originally grown in Italy and is packed with many nutrients, including vitamins C, A and K and fibre as well as small amounts of folate, iron, magnesium, and zinc.
When I opened my basket (ok in reality it's a blue bin with a lid on it) and got a look at the Romanesco I immediately wondered what to do with it. I'm not a huge fan of cauliflower to begin with. I mean, I really like it, but only 2 ways: raw and steamed with cheese sauce (and only my mum's cheese sauce). I hate boiled cauliflower and I'm not a fan of roasted cauliflower (because I've only ever had it roasted with cumin and it just wasn't my thing). But this wasn't exactly cauliflower.
Could I eat this thing raw? Perhaps, but I just didn't look like the same old cauliflower I'm used to. Cheese sauce? Definitely not.
So I pulled out my phone and googled "what to do with romenesco". I immediately decided that roasting it was the way to go. And I'm so glad I did! I only used freshly ground sea salt and black pepper to season it, but use whatever seasonings you like! Here's what I ended up doing:
(Prep time 5 mins, cook time 15 mins)
Preheat oven to 425°F (220°C)
Line a baking sheet with tin foil
1 head romanesco, washed and chopped into flowerettes
Olive oil (I used about a tablespoon)
Sea salt, to taste
Ground pepper, to taste
(1) Spread the Romanesco flowerettes onto the lined baking sheet
(2) Drizzle with olive oil and season with salt and pepper
(3) Roast in the preheated oven until tender (about 15 minutes) -- don't overcook
It was yummy right out of the oven, but I also enjoyed it straight out of the fridge as a snack the next day...I bet it would make a great addition to salad!