Romanesco is simply a beautiful, healthy and delicious veggie. I always find a way to serve it whole to keep it’s unique beauty.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
For the Romanesco
- 1 head Romanesco
- 2 tbsp good olive oil Extra Virgin
- 2 tbsp grass fed unsalted butter
- 1 clove garlic minced
- 1/2 tsp kosher sea salt
- 1/4 tsp freshly ground pepper
- 1/4 cup grated parmesan cheese
For the Avocado Sauce
- 2 Haas avocados or sub one Florida
- 1 clove garlic minced
- 1/4 cup almonds
- 1 1/2 cups fresh basil leaves
- 1/2 tsp kosher sea salt
- 1/4 tsp fresh ground pepper
- 3 tbsp good olive oil extra virgin
- 2 tbsp lime juice fresh squeezed
- 1/3 cup coconut milk
- crumbled goat, or feta, or farmers chees optional garnish
- sliced almonds optional garnish
Ingredients
For the Romanesco
For the Avocado Sauce
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Instructions
for the Romanesco
- Preheat oven to 400 degrees
- Add 1/4 tsp of kosher sea salt over minced garlic. add 1 tsp olive oil. Using the side of the blade of the knife, smash and mash garlic until a paste forms. Set aside.
- In the bottom of a Dutch oven or oven safe saucepan, add the oil, butter, salt and pepper until butter is melted.
- Add garlic and cook for 30 seconds more. Then remove into a Pyrex measuring cup or other heat safe bowl. set aside
- Place the prepared Romanesco into the Dutch Oven, cut side down.
- Using a spoon completely cover the Romanesco with garlic and oil mixture. Keep spooning it from the bottom until well oiled.
- Place uncovered in preheated oven and roast for 30 minutes until charred and tender.
- Sprinkle with Parmesan and cook one minute more until cheese is melted.
For the Avocado Sauce
- While the cauliflower is roasting prepare the avocado basil sauce. Add avocados, garlic, almonds, fresh basil, salt, pepper, extra virgin olive oil, lime juice and coconut milk to a food processor and pulse until the sauce is smooth and creamy.
- To serve cover the bottom of a plate or serving dish with the avocado sauce then sprinkle on some shaved almonds, and/or crumbled cheese. Place the whole roasted cauliflower onto the plate.
Recipe Notes
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