Roasted Romanesco Romesco

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Roasted Romanesco Romesco

Yield 2

Author Jenny Eden Berk

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Romanesco broccoli is the love child between broccoli and cauliflower. Well, that's what people think at least. In fact, it is part of the cruciferous vegetable family but is not an engineered hybrid of the two but in its own category. With its spirals and distinct color, finding Romanesco broccoli shouldn't be too hard in supermarkets and produce markets.Romanesco is great raw, blanched, sautéed or even blended into a soup.

Ingredients

• 1 Romanesco broccoli
• 1 tbsp olive oil
• 1 can or jar of roasted red peppers (preferably packed in water)
• 1 garlic clove minced
• freshly squeezed lemon juice from 1/2 lemon
• 1 cup of chopped or sliced almonds.
• 2 tbs fresh parsley
• salt & pepper

Instructions

Method

1. Drizzle the romanesco broccoli with olive oil, salt & pepper. Roast it whole on a sheet pan on 375 degrees for 30 minutes.
2. Add the other ingredients to a blender and blend until smooth. (hint: romesco sauce can be eaten room temp, cold or heated)
3. Pour the sauce over the roasted romanesco and add over your favorite grain and protein.