I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.
Romanesco with Lemon
1 head Romanesco, washed, trimmed, and cut into bite size pieces
1 lemon, juiced
2T extra virgin olive oil- more if desired
1/4t black pepper
In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.
In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.
Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.
Cauliflower, Tomato & Potato Fall Vegetable Soup
1 thin skinned potato, washed and medium diced
1 small onion, coarsely chopped
1 clove garlic, minced
1/2c fresh corn niblets
1 medium tomato, diced
2c cauliflower florets
2c greens; spinach, kale or collards
1/4t black pepper
1 small fresh hot pepper or 1/2t cayenne pepper flakes
1 vegetable bouillon cube (or 1T veggie broth powder)
4c boiling water
1t salt or to taste
Bring 6c of water to a boil, in case you need more.
In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.
CURRIED CAULIFLOWER & CHICKPEAS
1 small onion, minced (I used the greens as well)
1 tomato, small dice
1 small head of cauliflower, cut into slightly larger than bite size pieces
1 1/2c cooked chickpeas
3T Extra Virgin Olive oil
1” piece of fresh ginger, minced
1T green curry paste
1T curry powder
1/4t cayenne pepper or 1 small chili pepper
1/4c fresh cilantro, coarsely chopped
2T fresh parsley
salt and pepper to taste
In a large saucepot, heat up the oil, add the onions and sauté until just golden. Add in the ginger, curry paste and tomatoes and stir in well. When the tomatoes have broken down, add the chickpeas and the water and bring to a boil. Add in the cauliflower and cover the pot, allowing the cauliflower to steam until tender- about 8-10 minutes. When ready, with a large spoon, gently stir the cauliflower into the chickpea mixture in the pot and add in the fresh cilantro. Serve immediately with white or brown basmati rice.