I discovered this gorgeous vegetable a few years ago but I had never seen it at the farmers' markets here until a couple of weeks ago. I can't stop buying it or eating it and everyone I introduce it to is similarly obsessed.I have only roasted it with olive oil and salt and pepper, which brings out its nutty cauliflower flavor. But at the same time there is a hint of green, like roasted spinach or Swiss chard.
While this hardly qualifies as a recipe I just wanted to get the word out about this amazing vegetable. I have a feeling it is very seasonal and will disappear soon. If you can find it get some!
Roasted Romanesco
1 head romanescu, cut into florets
olive oil
salt
Toss florets with oil and salt and bake at 400 degrees for 40-45 minutes. Dust with pepper after you remove from oven.
Hugs!
No comments:
Post a Comment