Tag Archives: cauliflower

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

 

Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery and a splash of oil in a large
frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Romanesco:
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

Caper, Anchovy & Chilli Roasted Cauliflower

Caper, Anchovy & Chilli Roasted Cauliflower

Because of its colour I sometimes find cauliflower a little challenging and probably don’t use it as much as I could or would like to.

Roasting cauliflower gives it lovely colour and when tossed in an
aromatic mixture of garlic, anchovy, capers and olive oil it makes a great side dish for roasted or pan-cooked meats, chicken or fish.

Caper, Anchovy & Chilli Roasted Cauliflower

Serves 4-6

4 garlic cloves
2-4 anchovy fillets
pinch dried red pepper flakes
2 tsp capers
¼-½ cup olive oil
1 cauliflower, cut into large florets

1              Preheat oven to 200°C.

2              Place garlic, anchovies and red pepper flakes together on a chopping board and chop together, then using the back of a heavy knife mash to make a paste.

3              Place paste, capers and oil in a large bowl and mix to
combine. Add cauliflower and toss to coat. Tip cauliflower onto a baking tray and spread out in a single layer. Scrape any paste
mixture remaining in bowl over cauliflower and roast, turning after 15 minutes, for 20-30 minutes or until cauliflower is tender – exact cooking time will depend on the size of the florets.

So tell me, what is your favourite way of preparing cauliflower?

Where did the ingredients for this dish come from:
Cauliflower, garlic: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, capers.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

I love this recipe because it gives you various options – for an
elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger bowls with crusty or garlic bread on the side.

If feeding a group of mixed eaters, put out the extras – cheese,
bacon and parsley – and let everyone choose what they want to add.

Cauliflower Cheese Soup with a Hint of Chilli

This soup can be made to the end of step 2 up to two days in advance and stored in the fridge or alternatively, frozen until required.

Serves 4-6

knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste – I used a good pinch, about ¼ tsp
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups milk
sea salt
4 rashers bacon, rind removed, meat chopped (optional)
100g hard cheese of your choice, diced
chopped parsley, finely chopped (optional)

1              Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30
seconds or until fragrant.

2              Add cauliflower, potato and stock, cover and bring to
simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to
simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.

3              Meanwhile, place bacon in a small frying pan over a medium heat and cook, stirring occasionally, for 10-15 minutes or until
bacon is cooked and crispy.

4              To serve, ladle soup into bowls or mugs, top with cheese and bacon and/or parsley, if using.

So tell me, what is your favourite cold weather soup?

Where did the ingredients for this dish come from:
Onion, cauliflower, potato: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chilli ‘n Peppers  – Hastings;
Bacon: Holly Bacon – Hastings; Parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: butter, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other soup recipes you might like to try:

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Potato, Escarole & Smoked Salmon Soup

Potato, Escarole & Smoked Salmon Soup

Mushroom Coriander Soup

Mushroom Coriander Soup

 

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

In this recipe beetroot adds it dramatic colour and the spicy, sweet
cauliflower is a wonderful compliment to its earthiness.

Sometimes when I have weird combinations of ingredients in the fridge and/or pantry, I do a google to see what comes back and this is what I did the other day when I had some cooked beetroot and a cauliflower, both of which needed using.

The search returned quite a list of interesting sounding ideas – some salad ideas, but I didn’t feel like salad, a few soups, numerous bright pink cauliflower and beet mashes and several bakes, but the recipe that caught my eye over on Epicurious was Spice-Roasted
Cauliflower with Beetroot Emulsion.

I have played around with it a bit and given it a slight name change – only because I would rather have be eating a purée than an
emulsion!

Spicy Pan-roasted Cauliflower with Beet Purée

While I served this as a side to roast lamb rump it is substantial enough to a vegetable main dish – just add a salad of mixed leaves on the salad.

Serves 4-6 as a side dish

30g butter
3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
pinch dried red pepper flakes
sea salt and black pepper
1 cauliflower, cut into florets
¼ cup honey
1 medium cooked beetroot, peeled and chopped
juice of 1 lime
chopped fresh coriander, to scatter

1              Heat butter and half the oil in a frying pan over a medium heat and when butter is foaming, add garlic, ground coriander,
cumin, turmeric, red pepper flakes and a good grind of salt and black pepper. Cook, stirring, for 1-2 minutes or until fragrant.

2              Add cauliflower and honey, cover and cook, tossing every 5 minutes, for about 30 minutes or until cauliflower is tender.

3              Meanwhile, place beetroot, lime juice, remaining oil, 1-2 tbsp water and a good grind of salt in a food processor and process to make a purée. Place purée in a small saucepan over a medium heat and cook, stirring, for 2-3 minutes to heat through.

4             To serve, pile cauliflower onto a serving platter, top with beetroot puree and scatter with fresh coriander.

Where did the ingredients for this dish come from:
Cauliflower, garlic, lemon: Krismaw Gardens – Hastings; Beetroot, fresh coriander: The Chef’s Garden @ Epicurean – Hastings; Honey: The Naked Honey Pot – Napier; Store Cupboard Ingredients:
butter, vegetable oil, ground coriander, cumin, turmeric, dried red pepper flakes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Cauliflower & Smoked Salmon Bake

Cauliflower & Smoked Salmon Bake

Cauliflower & Garlic Mash

Cauliflower & Garlic Mash

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Cauliflower & Smoked Salmon Bake

Cauliflower & Smoked Salmon Bake

This dish came about when I had a couple of extra mouths to feed and only 300g hot smoked salmon. I also had a lovely cauliflower of a good size and thought why not make a cauliflower bake using smoked salmon instead of bacon and I have got to say I was more than pleased with the finished dish!

Like bacon, smoked salmon packs a punch and a little goes a long way in flavour – this dish is easy enough for a mid-week family meal, but special enough for a causal meal for guests – just add a salad of mixed leaves to complete.

Along with cabbage, broccoli and Brussels sprouts, cauliflower is a member of the Brassicaceae family and as such the eating of it is
associated with a lower risk of some cancers. It is also a good source of Vitamin C – a good reason to eat it, especially during the cooler months.

Cauliflower & Smoked Salmon Bake

I used a local hard sheep cheese which is nutty and is great when you want a cheesy flavour, but not the punch of a cheddar or stronger
flavoured cheese. Pecorino or Parmesan can also be used.

Serves 4

1 head cauliflower, trimmed and cut into florets
1 onion, chopped
butter
¼ cup plain flour
2 cups milk
½ tsp smoked paprika
300g hot smoked salmon, skin and bones removed, flesh flaked
a good handful of parsley, chopped
lemon juice
sea salt and freshly ground black pepper
½ cup grated hard cheese of your choice
½ cup panko breadcrumbs

1              Preheat oven to 200°c.

2              Steam or microwave cauliflower until tender. Drain and set aside.

3              Place onion and a knob of butter in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in flour and paprika and cook, stirring, for about 1 minute. Slowly whisk in milk, bring to
simmering and simmer, stirring constantly, for 3-5 minutes or until sauce thickens.

4              Add cauliflower, salmon and parsley to sauce, season with a good squeeze lemon juice, a good grind of salt and black pepper and mix gently to combine. Spoon cauliflower mixture into a greased baking dish and scatter with combined cheese and breadcrumbs. Bake for 25-30 minutes or until cheese melts and top is golden.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, cauliflower, lemon:
Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, flour, salt, black pepper, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cauliflower & Garlic Mash

Cauliflower & Garlic Mash

Cauliflower mash is often given as an alternative to mashed
potatoes and while it may look vaguely similar it is a fabulous dish in its own right and serving it mashed is just another great addition to your repertoire of cauliflower recipes.

Cauliflower & Garlic Mash

The roasted garlic add subtle, mellow undertones and while olive oil can be used rather than butter, butter really does take this simple side to
another level.

Serves 4-6, depending on the size of your cauliflower

1 whole head garlic
1 tbsp olive oil
1 large head cauliflower cut into florets
½ cup chicken or vegetable stock
50g butter
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              Remove excess papery skins from the garlic and using a sharp knife cut off the top to expose the cloves. Place garlic head on a piece of aluminium foil and drizzle with oil. Wrap foil around garlic to enclose. Place on a baking tray and roast for 40-45 minutes or
until garlic is very soft and starts to caramelise.

3              Remove garlic from oven, unwrap foil and allow to cool.

4              Meanwhile, steam or microwave cauliflower until very
tender – do not boil as this will make the final mash too watery.

5              Transfer cauliflower to a food processor and pulse to
roughly chop. Squeeze cooked garlic from cloves and add to
cauliflower with stock and butter. Season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Cauliflower: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Garlic: JJ’s Organics – Napier; Store Cupboard
Ingredients:
butter, stock, salt, pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Cauliflower in Roasted Yellow Tomato Sauce

Cauliflower in Roasted Yellow Tomato Sauce

Here in Hawke’s Bay cauliflower and broccoli are available, at
reason prices, pretty much year round. I seldom buy them during the summer months, however, after JR returned from a shopping trip I ended up with both, then someone gave us another cauliflower.

At the Market the other day, I was somewhat distracted talking to friends we hadn’t seen for about a year and JR wandered off and came back with a bag fill of lovely fresh produce which included some yellow and orange tomatoes which he told me were acid-free. There were rather a lot of them and I knew there was no way we would be able to eat them all before they deteriorated.

I have always love cauliflower in tomato sauce, so decided to use the excess of both to make this easy and flavoursome dish – during the winter months when tomatoes are not in-season, I use my Easy Homemade Tomato Sauce to make a similar dish.

Cauliflower in Roasted Yellow Tomato Sauce

This is lighter and a delicious alternative to cauliflower in cheese sauce.

Red tomatoes can also be used for this sauce and give a dramatic
presentation.

Serves 4-6

1 cauliflower, cut into florets
freshly grated hard cheese such as Cheddar – I used a local aged cheddar from Origin Earth
chopped parsley
ROASTED YELLOW TOMATO SAUCE
500g ripe yellow tomatoes, halved or quartered, depending on size
1 onion, sliced
2 cloves garlic, roughly chopped
dried Italian herbs
olive oil
sea salt and freshly ground black pepper
1 cup vegetable stock

1              To make sauce, preheat oven to 200°C. Place tomatoes,
onion and garlic in a baking dish, scatter with herbs, drizzle with oil and season with salt. Roast for 30 minutes or until tomatoes are very soft.

2              Place tomato mixture and stock in a blender and blend until smooth – you may need to do this in batches. Transfer tomato
mixture to a saucepan, place over a medium heat, bring to
simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens. Season to taste with salt and black pepper.

3              Meanwhile, steamed or microwave cauliflower until tender. Drain, place in a serving dish and keep warm.

4              To serve, pour tomato sauce over cauliflower, scatter with cheese and parsley.

Where did the ingredients for this dish come from:
Cauliflower, tomatoes, onion: Krismaw Gardens – Hastings;
Parsley: Epicurean Supplies – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
dried Italian herbs, vegetable stock, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Deli Cauliflower Salad

Deli Cauliflower Salad

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Roasted Cauliflower with Bacon & Cheese Sauce

Roasted Cauliflower with Bacon & Cheese Sauce

 

Deli Cauliflower Salad

Cauliflower Salad 004aOur spring here in Hawke’s Bay has started with an icy blast and the spring vegetables we hang out for and wait for with expectation have been slow in coming. But the brassicas – cabbage, kale and
cauliflower and the like – are still going strong, hence the reason you have seen them featured this week.

As a cook, who believes passionately in cooking with local, seasonal foods I don’t use deli ingredients very often, but they are useful for adding interest and flavour when fresh produce needs a little bit of a lift.

Deli Cauliflower Salad

In this salad, one of my favourites, cauliflower is teamed with deli
ingredients to create an interesting and tasty dish.

Serves 4-6 as a side dish

1 medium cauliflower, cut into florets
2 sticks celery, diagonally sliced
1 small red onion, finely chopped
½ cup roughly chopped parsley
¼ cup Kalamata olives, pitted and sliced
¼ cup chopped semi-dried tomatoes
sea salt and freshly ground black pepper
ANCHOVY, GARLIC & LEMON DRESSING
1 clove garlic, crushed
2 anchovy fillets
1 lemon, zested with 2 tbsp juice
¼ cup olive oil

1              For the dressing, mash garlic and anchovies together and place in a small bowl. Add lemon zest and juice and oil and whisk to combine. Check taste and add more lemon juice, if necessary. Set aside.

2              Steam or microwave cauliflower until just tender. Transfer to a large bowl, add celery, onion, parsley, olives and tomatoes and toss to combine. Drizzle with dressing and season to taste with a good grind of salt and black pepper. Set aside to marinate at room temperature for 30 minutes or longer in the refrigerator. Serve at room temperature or chilled.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Roasted Cauliflower with Bacon & Cheese Sauce

Roasted Cauliflower with Bacon & Cheese Sauce

Cauliflower & Broccoli Couscous 002a

Gingered Cauliflower & Broccoli Couscous

 

Romanesco with Lemon Dijon Dressing

Lemon Dijon Romanesco 016aRomanesco 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 002aRomanesco 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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