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
- 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.
Follow Lindsey Bishop Clark @dishbeautiful