Romanesco recipes

If you're looking for an easy and tasty side dish, try this lemon roasted romanesco! It's a nice change from traditional cauliflower or broccoli.

...strange light green vegetable that looks kinda like alien broccoli at a Farmer’s Market or in your local grocery store it’s probably Romanesco Broccoli.

Roasted Romanesco recipe with Pecorino Romano. This Romanesco dish has a mild, buttery flavor, without using any butter. So delicious and healthy!

Romanesco is a delicious vegetable that's a cross between broccoli and cauliflower. It's so easy to prepare by boiling, roasting, ricing or steaming! #romanesco

You can cook the pasta and while the veggies are in the oven for this easy roasted romanesco arugula pasta with lemon and garlic.

Our latest must-try recipe from chef-in-residence Bobby Flay is a three-in-one deal: lightly roasted romanesco cauliflower, a no cook white bean and ricotta dip (only 5 ingredients!), and a fragrant use-whatever-you-have herb oil. Once everything is added together, the three elements make for a delicious family-side side dish or a really nice appetizer. Watch Bobby […]

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling.

Roasted Romanesco with Pistachios and Fried Caper Vinaigrette | Food Gal

Romanesco broccoli (aka Roman cauliflower) gets dressed up with a crumble of panko bread crumbs and parmesan cheese. It is like having a savory streusel to top off your veggies.

1 large head romanesco ((or 2-3 small heads as seen here!))1 + 1 tablespoons avocado oil1 + 1 teaspoons Real Salt Organic Seasoning Salt Pre-heat your oven to 425 degrees F.Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the

Get cooking today with unique vegetables, and learn how to use it in your kitchen with these top 5 ways to use romanesco.

Romanesco is stunningly, see-it-to-believe-it beautiful. Its fluorescent cone-shaped head, comprised of intricate spiraling florets, is almost too compelling and pretty to butcher. Don’t let that stop you! As nice as romanesco is to look at, it’s even better to eat. (I recommend roasting romanesco or lightly steaming it.) 1. Cut the base of romanesco if a thick stem protrudes beyond the florets. The stem should be flush with the base of the romanesco. 2.

Romanesco simmered in red curry and coconut milk makes this a side dish that really shines. You could also serve this over rice for a more substantial meal and soak up the delicious sauce!

Are you all familiar with romanesco? I believe it is pretty much a mix of cauliflower and broccoli- but I have to admit that I love it because it is SO gorgeous. Or weird. Or both. My local grocery store carries it most of the year (met Market if you are Seattleites looking for …

A crispy snack with a veggie touch.

Roast your in-season Romanesco whole with this flavor-packed veggie side. Get the recipe at Food & Wine.

My son Hudson is not the biggest fan of vegetables. Fruit on the other hand, he eats every type and kind, twice. But vegetables, from day 1 have been a struggle. Occasionally he will munch on some carrots but that is about it. Unless, UNLESS you roast them. So in this house, we basically roast veget

Romanesco florets have a beautiful geometric pattern. Here, they are roasted (make sure the florets are roughly the same size), then mixed with quinoa and dressed with a caper and sultana vinaigrette, which adds sweetness and acidity. To finish, it’s topped with crispy, salty halloumi.

A quick and easy recipe for roasted romanesco, a vegetable related to broccoli and cauliflower, with Parmesan, olive oil and garlic.

{ Whole Grilled Romanesco with Herb Aioli } Romanesco. This lime-green stunner is as tasty as it is eye-catching with its fractal head and crown-like florets. A relative of the broccoli family with a taste and texture similar to that of cauliflower, it is a delight