“It is not exactly a cauliflower, nor is it exactly like a broccoli, it is somewhere in the middle”, told the man who was fighting me at our local farmers market to buy the last one left. When I told him, I have never tried one of them before, he very kindly let me buy it.
So here I am, in total admiration of this beautifully green vegetable full of vitamin c and rich in fibre. And here is how I cooked it.
Vegans – avoid dairy, add a bit of soya milk if you really want.
1 head of Romanesco, cut into florets and washed
1 medium onions chopped
2 cloves of garlic
few mint leaves
1 knob of butter
1 tsp extra virgin olive oil
1 tsp ground pepper
2 tbsp vegetable bouillon (or stock cube)
Salt to taste
2 tbsp heavy cream (optional)
some cheese (optional)
Heat the pan. Let the butter melt in hot olive oil. Add the onions and garlic and sauté until translucent. Then add the chopped romanesco. Add bouillon, mint leaves salt and pepper. Pour water and cook.
Once the romanesco is cooked, blitz it into a fine puree. Add the cream and cheese and let it all melt.
Serve hot or cold with garlic bread.
Please let me know if you liked the recipe by leaving a comment below.