Romanesco Purée

Article by Lindsey Bishop Clark

Romanesco Purée was originally published in Dish Beautiful

When in Rome… Romanesco! Romanesco is a funny little guy from the broccoli/cauliflower family. He’s basically broccoli in a weird little costume. Tastes more like cauliflower with a bit of a nuttier flavor. And in all of his divine weirdness, he is delectable. Do not be afraid of the weirdos! They’re usually the more interesting ones anyway.

This is a purée of oven-roasted romanesco, smooth like velvet because we add a lil bit of that goooood good buttah, cream and goat cheese to richen him up just the way he deserves. We dress this funky dude up with a lil cayenne, chive and chive oil for the extra accessories.

I serve this under fish, chicken or beef. But you could also use it as a dip with cushy warm pita bread and crudités


  • 1 lb Romanesco
  • 2 T Grapeseed Oil
  • 4 garlic cloves
  • 1/2 C goat cheese
  • 1/2 C heavy whipping cream
  • 2 T sherry vinegar
  • 1/2 t paprika
  • 1/2 T cayenne
  • Chives
  • Chive oil
  • S+P to taste


Set oven to 425. Trim woody ends of romanesco, saving some small florets for garnishing. Add florets to a foil-lined baking sheet and drizzle with oil, S+P. Roast for 15-20 minutes.

When the romanesco is done, add florets to a food processor, along with garlic, cayenne, paprika, butter, cream and goat cheese.

Purée until silky smooth, S+P to taste. Finish with chives, chive oil, a dusting of cayenne and raw florets which will provide aesthetic and a healthy crunch.

  • romanesco-300?v=1

Follow Lindsey Bishop Clark @dishbeautiful

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