Cauliflower Romanesco Recipes

WHOLE ROASTED CAULIFLOWER WITH ROMESCO

Steps:

• Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
• Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
• Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
• Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
• When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

ROASTED ROMANESCO

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.

ITALIAN ROMANESCO CAULIFLOWER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

PASTA WITH GREEN (ROMANESCO) CAULIFLOWER

Steps:

• Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).
• When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
• While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
• Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
• Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.