ROASTED ROMAN-STYLE ROMANESCO
Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.
Provided by Chef John
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
- Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
- Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
- Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
- Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
- Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g
ROASTED ROMANESCO
Provided by The Kitchen Snob
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.
- Take a deep breath as you realize you are going to actually eat this spiky, alien looking vegetable. It's going to be okay.
- Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.
- Season with salt, pepper.
- If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top - I used the paprika. (You don't need a lot unless you really want it spicy).
- Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
- Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.
- Sprinkle remaining shredded Pecorino Romano over the top just before serving.
ROASTED ROMANESCO
More flavorful than cauliflower, with a lighter flavor than broccoli, this side dish accompanies many meals.
Provided by Mary Younkin
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!
Nutrition Facts : Calories 124 kcal, Fat 14 g, SaturatedFat 1 g, Sodium 2325 mg, ServingSize 1 serving
ROASTED ROMANESCO
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
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
ROAST ROMANESCO WITH ANCHOVIES, CAPERS & CURRANTS
Try roasted romanesco with a salty tang of anchovies and capers, plus a sweet note of currants. It's a great side dish and also works well tossed through pasta
Provided by Diana Henry
Categories Side dish
Time 40m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Put the currants in a small bowl and cover with boiled water. Leave to soak for 1 hr. Heat the oven to 190C/170C fan/gas 5.
- Arrange the romanesco in a roasting tin in a single layer. Add 2 tbsp of the oil, season and toss to combine. Roast for 20 mins until tender (keep an eye on it as it cooks more quickly than cauliflower), tossing halfway through to make sure it's evenly coloured.
- Meanwhile, cook the shallots in the remaining oil over a medium heat for about 10 mins until golden. Reduce the heat and add the garlic, chilli flakes and anchovies and cook for 2 mins more. Gently press the anchovies with the back of a wooden spoon to help them dissolve. Drain the currants and add to the pan along with the capers, nuts, herbs and lemon juice. Toss with the roasted romanesco and transfer to a serving plate.
Nutrition Facts : Calories 164 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
ROASTED ROMANESCO CAULIFLOWER WITH OLIVES AND LEMON
Refreshing way to eat the nutty Romanesco cauliflower.
Provided by Di
Categories Roasted Cauliflower
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
- Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 8 g, Fat 14.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 0.7 g
ROASTED CARROT ROMESCO
Romesco is one of Spain's classic sauces, typically made with bread and charred vegetables. I like to lighten it up by taking the bread out, adding more almonds, and swapping red peppers for carrots to give it an earthy dynamic. It's the perfect sauce to go along with just about anything, from grilled vegetables to fish.
Provided by Seamus Mullen
Categories condiment
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
- Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
- Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.
ROASTED VEGETABLES WITH CASHEW ROMESCO
Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika - along with other spices - provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container.
Provided by Yewande Komolafe
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
- While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
- Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.
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