Alien vegetable, what are you?!?!
Meet the Romaneco Broccoli. I've been seeing this guy at the Farmers Market and in Whole Foods for the past couple weeks and finally thought it was about time to give it a try. At an eyes glance it reminded me of a dinosaur version of broccoli, to my surprise it is actually closer in flavor to cauliflower. I can best describe it as having a taste somewhere between broccoli and cauliflower, slightly sweet with a a hint of nuttiness.
Why eat it? Other than simply because it's aestheticly good looking (I like sexy looking meals) it just so happens to also be packed with good things: super-rich in antioxidants, vitamin C, fibre - you name it.
How should you cook it, roast it - blanche it - stir fry it - or eat it raw
Stepping outside the norm with some flavor variance, pick up some of this crazy stuff and have fun with the recipes below!
1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the Romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the Romanesco in the oven for about 25-35 minutes, or until lightly golden brown.
2. While the Romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.
3. To serve, arrange the roasted Romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the Marcona almonds and chopped cilantro. Serve with cooked grains if you wish.
**QUICK TIP** If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ‘em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.
Prep Time: 10
Minutes Cook Time: 20 Minutes