Romanesco, also known as Roman Cauliflower or Broccoli, is perhaps one of the most alien-like vegetables I’ve seen and the yummiest I’ve tasted. If you’ve seen it, you’ve likely stopped to curiously wonder how on earth this vegetable came into being.
A perfect and clear example of sacred geometry. Hundreds of tiny fractals spiraling into cone florets and a neon green shade makes romanesco almost look like it was grown on another planet. How blessed we are to have it here on Earth!
Making itself home in the cruciferous family (along with its siblings broccoli and cauliflower), romanesco is packed with vitamin A, C, K, folate, zinc, carotene, iron, protein, omega-3 fat and dietary fiber… which means it’s good for a whole host of Earthly things. It tastes somewhere between cauliflower and broccoli, but with its own distinct nutty flavor.
Enjoy it and know each bite benefits your immune system, eyesight, cardiovascular system, respiratory system, nervous system, blood, muscles and bones.
And romanesco is a super-protector of all sorts of things:
You can prepare it however you like to prepare your broccoli or cauliflower: sautéed, steamed, raw or roasted.
This recipe is a tasty and quick way to prepare romanesco along with late Fall favorites like onion, garlic, leek and potato. The ginger and lemon add a new and welcome dimension (since we are eating in the alien realm, after all!).
This dish is perfect to add variety into your weeknight sides, works on its own as a dish itself, or for something different, you can even introduce it the holiday table – it’s may even start a non-political conversation!
- 1 Romanesco Cauliflower, cut into large pieces
- 1 onion, chopped
- 1 white potato
- ½ cup leeks, sliced thin
- 1 thumb-sized bit of ginger, loosely diced
- 2 cloves of garlic, loosely diced
- 2-3 slices of lemon
- 10-15 whole black peppercorns
- 1-2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Preheat the oven to 375 degrees F (191 degrees C)
- In an oven safe dish layer first the onions for the rest of the ingredients to rest on
- Next add potatoes, then leeks, then garlic and ginger
- Add romanesco on top of this and layer on salt, pepper and olive oil
- Disperse the lemon on top
- Place in the oven and cook for 30 minutes, or until romanesco is roasted and slightly brown on top
- Allow to cool for about 5 minutes, then sir to mix in the flavors
- Enjoy as a side or as a complete meal!