Recipe Page: Romanesco Cauliflower

Garlic Roasted Romanesco Cauliflower

Duration: 35 minutes

Delicious and simple, with roasty garlic flavours.

Utensils

  • Baking sheet

Ingredients

  • 1 head of Romanesco cauliflower, broken into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss Romanesco cauliflower florets with olive oil, minced garlic, lemon zest, salt, and black pepper until evenly coated.
  3. Spread the cauliflower on a baking sheet in a single layer.
  4. Roast in the preheated oven for 20-25 minutes or until the edges are golden brown and the cauliflower is tender, turning once halfway through. Garnish with fresh parsley before serving.

Romanesco and Cheese Stuffed Peppers

Duration: 45 minutes

Delicious stuffed bell peppers with plenty of cheesy goodness.

Utensils

  • Baking sheet

Ingredients

  • 2 large bell peppers, halved and seeds removed
  • 1 head of Romanesco cauliflower, broken into small florets
  • 1 cup cooked quinoa
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine Romanesco cauliflower florets, cooked quinoa, shredded cheddar cheese, diced tomatoes, chopped green onions, smoked paprika, salt, and black pepper.
  3. Stuff each bell pepper half with the Romanesco mixture.
  4. Place the stuffed peppers on a baking sheet, drizzle with olive oil, and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  5. Serve the Romanesco and cheese stuffed peppers warm.

Romanesco Cauliflower and Chickpea Curry

Duration: 45 minutes

A super flavourful curry full of tasty stuff.

Utensils

  • Skillet

Ingredients

  • 1 head of Romanesco cauliflower, broken into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until softened.
  2. Add minced garlic, Romanesco cauliflower florets, and chickpeas to the skillet. Sauté for an additional 5 minutes.
  3. Stir in red curry paste, ground turmeric, ground cumin, salt, and black pepper.
  4. Pour in coconut milk and bring the mixture to a simmer. Let it simmer for 15-20 minutes or until the cauliflower is tender.
  5. Adjust seasoning if needed and serve the Romanesco cauliflower and chickpea curry over cooked rice. Garnish with fresh cilantro before serving.