romanesco

This fascinating, edible flower bud Romanesco is a mathematical wonder and nature&#x27;s art, all in one.  And here is a nutritious, delicious, healthy vegan recipe that you will love!

Roasted Romanesco with Lemon & Garlic

Romanesco

Lemon juice

Lemon Zest

Garlic,

Olive oil

Sea-Salt

Clean and cut the Romanesco into medium-sized florets.  Arrange it on a sheet pan. 

Add some lemon juice, sprinkle some lemon zest and finely chopped garlic, and drizzle some olive oil or avocado oil on top of it.  Sprinkle some sea-salt on top of it.

Preheat the oven to 400 degrees Fahrenheit. Once the oven is hot, put the sheet pan in the oven and roast it for 10-12 minutes.  Remove from oven when ready and serve it as a side dish or add it to salads.  Enjoy!

Whole romanesco, roasted with olive oil and deliciously fragrant za&#039;atar.

Whole Roasted Romanesco with Za'atar

romanesco ((or cauliflower))

olive oil

tsp za'atar ((see note))

garlic powder ((optional))

Preheat oven to 180°C (350°F).

Remove the outer leaves from the romanesco and wash thoroughly. Place the whole romanesco stem down in a large oven-proof dish.

Whisk together the olive oil, za'atar and garlic powder (if using). Pour and brush this mixture over the romanesco, making sure to get it into all the nooks and crannies.

Cover loosely with foil, then roast at 180°C (350°F) for 50-60 minutes. Remove the foil and continue to cook for a further 20-30 minutes until the romanesco is tender when tested with the point of a knife.

Serve hot.

If you are lucky to have broccoli romanesco locally, do yourself a favor and grab one. You will be greatly rewarded with this beauty.

How to Cook Romanesco Broccoli

broccoli romanesco (one medium head)

garlic

salt salt

pepperoncino

Clean

Cut the inside stem of the broccoli and the inside of the floret’s branches. Cut them one by one, so you keep the shapes of the florets. Broccoli Alla Romana

After either steaming or boiling the florets, continue by drying them. Let them dry with or dry them up with a tablecloth.

Heat

Heat the olive oil in a pan and stir fry the chopped garlic on medium heat for 30 seconds, until golden and add the broccoli florets.

Serve

Unser beliebtes Rezept für Ofen-Romanesco zu Medaillons und Thymian-Kernen und mehr als 45.000 weitere kostenlose Rezepte auf LECKER.de

Ofen-Romanesco zu Medaillons und Thymian-Kernen

(ca. 600 g) Romanesco

Salz, Pfeffer

EL Öl

Möhre

g Knollensellerie

Zwiebel

g Schweine-Medaillons

200 ml trockener Rotwein

300 ml Gemüsebrühe

Lorbeerblatt

EL Soßenbinder

EL Pinienkerne

EL Butter

Stiele Thymian

Schritt 1

Romanesco waschen, in Röschen teilen. Mit Salz, Pfeffer und 2 EL Öl auf einem Blech mischen. Im heißen Ofen (E-Herd: 180 °C/Umluft: 160 °C) ca. 15&nbsp;Minuten braten.

Schritt 2

Möhre,&nbsp;Sellerie und Zwiebel schälen, hacken. Fleisch trocken tupfen, in 1 EL heißem Öl in einer Pfanne scharf anbraten, salzen, pfeffern. Auf das Romanesco-Blech legen und ca. 6&nbsp;Minuten mitgaren. Gemüse im Bratfett anrösten. Wein, Brühe und Lorbeer zufügen. Ca. 5 Minuten köcheln. Durch ein Sieb in einen Topf streichen. Mit Soßenbinder leicht andicken. Mit Salz und Pfeffer abschmecken.

Schritt 3

Pinienkerne mit Butter und Thymian kurz erhitzen. Zu Fleisch, Romanesco und Soße servieren.

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The most viewed romanesco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed romanesco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine