Romanesco is an unusual looking vegetable, which you can see is
related to cauliflower and broccoli and with its bright green lime
colour and florets that like tiny pine cones is an interesting addition to the dinner plate.
Romanesco along with a related vegetable broccoflower is the sort of treasure you find at Farmers’ Markets and I got mine last
weekend at the Napier Urban Food Market from Krismaw Gardens.
Romeansco sometimes called Romeansco broccoli or Roman
Cauliflower is believed to be the result of selective breeding by
Italian farmers in the 16th century.
Romeansco has a similar flavour to cauliflower, but is a bit earthier and nuttier. It is delicious eaten raw, lightly steamed or sauté, but however you decide to use it leave the florets so that you can see their unusual formation – it is sure to be a talking point at the dinner table.
Romanesco with Lemon Dijon Dressing
This dressing is also delicious on cauliflower or broccoli.
Serves 4-6 as a side dish
1 head Romanesco, cut into small florets
¼ cup melted butter
1 tsp Dijon mustard
1 tbsp lemon juice
sea salt and freshly ground black pepper
1 Boil, steam, or microwave romanesco until just tender.
2 Meanwhile, place butter, mustard and lemon juice in a small bowl and whisk to cmbine.
3 Place romanesco in a serving bowl or on serving platter, pour over butter mixture and season with a good grind of salt and black pepper.
Happy cooking and eating.
Recipe by Rachel Blackmore
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