Romanesco is simply a beautiful, healthy and delicious veggie. I always find a way to serve it whole to keep it’s unique beauty.
Whole Roasted Romanesco with Avocado Sauce
An easy and delicious side or vegetarian main.
Ingredients
Method
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.
Notes
