Romanesco Cauliflowers are a fantastic crop that we love at the farm because of their beauty and great flavour when roasted. This recipe is great as a side dish or for a full meal serve with steamed grains such as rice, bulghur wheat or cous cous and a side salad. The cauliflowers flavour intensifies when roasted and takes on a delicious nutty flavour and served with a fresh and zingy salsa verde to bring vibrancy and to cut through the slightly bitter flavour of the roasted cauliflower.  

Preparation time: 
60
Serves: 
2
Dietary type: 
Vegetarian
Gluten free
Ingredients: 

1 Romanesco Cauliflower

Olive oil

50g Butter (Or vegan alternative)

1 tsp Smoked Paprika

5 Cloves Garlic

Salt and Pepper

 

For the Salsa Verde

 

40 g Flat Leaf parsley

1 Lemon

1 Clove Garlic

1 tbsp Capers

75ml Good Olive Oil

 

Method: 

Step 1.

 

Pre heat your oven to 180c. Firstly prepare your Romanesco cauliflower. Cut off the tough lower part of the stem then cut into steaks by placing on the stem and cutting downwards. They should be around 2cm thick and you should get 2 or 3 depending on the size of your cauliflower. Some florets will come off which is fine as they can be cooked alongside the steaks! Place on a baking tray.

 

Step 2.

 

Cover in a good glug of oil and the smoked paprika and mix. Heat a frying pan on the hob over a medium heat and fry the steaks in the pan until golden on each side. Add the butter and garlic cloves whole and cook for another 5 mins then add the steaks back to the roasting tray. Add any florets to the pan and fry for a few minutes until golden. Add to the tray along with any butter and the garlic cloves that are left in the pan. Season well with salt and pepper.

 

Step 3.

 

Place in the oven and roast for around 25 - 30 mins until the stems of the cauliflower are tender. Whilst that’s roasting you can make your salsa verde.  

 

Step 4.

 

Finely chop your parsley and place in a small bowl. Grate in the garlic and the zest of lemon. Roughly chop your capers and add to the bowl. Add a pinch of salt, squeeze in the juice of the lemon and pour over your olive oil and mix well. Taste for seasoning and whether it needs more lemon. It should be fresh and zingy!

 

Step 5.

 

Serve your Cauliflower steaks and top with the salsa verde!

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