The Wedding Bouquet Vegetable Platter Or Romanesco Romano Food

ROASTED ROMANESCO

Roasted Romanesco image

This crazy looking vegetable is better than broccoli!

Provided by MK!

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces
1 tablespoon olive oil, or more to taste
salt to taste
2 grinds fresh black pepper
1 pinch garlic powder
1 pinch paprika

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
Roast in the preheated oven until tender, 15 to 20 minutes.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g

ROASTED ROMANESCO AND RED POTATOES

Roasted Romanesco and Red Potatoes image

I received my CSA basket today with potatoes, romanesco cauliflower, onions and thyme. I'm sure this isn't new, it's just what I made for dinner! This is great cold too if I can manage to save any for the next day.

Provided by Jane Doe

Categories Potato Salads

Time 30m

Number Of Ingredients 7

Ingredients

romanesco cauliflower
red irish potatoes
olive oil
fresh thyme
green onions
lemon juice
hard cheese like romano to garnish

Steps:

1. Dice potatoes and toss with olive oil, salt and pepper and fresh thyme. Transfer to baking dish and place in a 350° oven.
2. Dice romanesco and slice onions and toss with olive oil, salt and pepper and a bit of lemon juice and fresh thyme.
3. Stir potatoes. Once they have started to soften, add romanesco and put back in the oven.
4. Stir occasionally. Remove when done to your preference. Mine take about 20 minutes because I cut everything pretty small.
5. Plate with a sqeeze of lemon juice and a sprinkle of hard cheese. I used Romano.
6. Here are the fresh veggies I started with.

THE WEDDING BOUQUET VEGETABLE PLATTER OR ROMANESCO ROMANO!

The Wedding Bouquet Vegetable Platter or Romanesco Romano! image

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable!

Provided by French Tart

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head romanesco (about 900g or 2 lbs in weight)
2 -3 tablespoons italian hard cheese, grated
parmesan cheese or romano cheese
1 ounce butter
1 tablespoon hazelnut oil
toasted hazelnuts (optional)

Steps:

Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg.
Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so.
Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.).
Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them.
Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals.
Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.

Nutrition Facts : Calories 80.9, Fat 9.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 50.6, Protein 0.1

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