Originally Romanesco is documented in Italy and has a unique ornate shape. Unlike traditional cauliflower Romanesco is light green in color and is much more mild in flavor than traditional cauliflower. It is best prepared lightly steamed or roasted in the oven.
In this recipe, I steam the Romanesco in the oven first and then broil it for a few minutes to give it a light brown color on it’s points. A simple viniagrette adds nice flavor and the addition of olives is a delightful combination.
1 head Romanesco Cauliflower
2 cups vegetable broth
1/2 cup Kalamata Olives
1 clove garlic
zest of 1 lemon
juice of 1/2 a lemon
1/4 cup water
1/3 cup good olive oil
Preheat oven to 425 degrees. Trim bottom stem from Romanesco then wash and dry. Place Romanesco in a large casserole dish and pour stock in the bottom. Set in oven to roast for 1 hour until knife inserts easily.
In a food processor pulse olives, garlic, zest, lemon juice and water together. Add the olive oil and pulse to just combine. Set tapanade aside until Romanesco is ready.
Turn oven to broil and leave the Romanesco in the oven for 3-5 minutes until it has lightly brown tips. Remove from the oven and pour sauce over the warm Romanesco and serve whole on table. Enjoy!