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  • Sautéed Romanesco Cauliflower with Pine Nuts and Garlic

    Posted on | September 21, 2010 | 16 Comments |

    Romanesco-3

    As promised, I am continuing the SBD friendly vegetarian sides series with a simple sautéed vegetable dish. Romanesco Cauliflower aka Roman Cauliflower is also known as Romanesco broccoli and Romanesco Cabbage in Europe. Talk about an identity crisis!  It looks like cauliflower but tastes more like broccoli! Anyway, the main attraction about this vegetable is its looks. It is almost too pretty to eat. I wanted to make something that preserves the looks and that is how I decided on a simple sauté.  You can substitute either broccoli or cauliflower in this recipe, just make sure you don’t overcook the vegetables.

      Romanesco-2

    Ingredients

    • 1 Romanesco Cauliflower (Substitute: broccoli or cauliflower)
    • 1 tbsp Olive Oil
    • 2 tbsp thinly sliced shallots
    • 4 cloves of garlic, sliced
    • 1 tsp crushed red chilies
    • 1 tbsp pine nuts
    • 1 tbsp lemon juice

    Method

    Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.  Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.

    Heat a large pan and roast the pine nuts and keep aside.

    Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.

    Category: For Vegetarians, Phase 1, Side Dishes, Vegetarian

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    Comments

    16 Responses to “Sautéed Romanesco Cauliflower with Pine Nuts and Garlic”

    1. Santhiya
      September 21st, 2010 @ 12:59 pm

      It just reminds me of the stuff bride and groom carry on their wedding day! Just need to chop the leaves..

      • sig
        September 21st, 2010 @ 8:08 pm

        It does look like a bridal bouquet, doesn’t it? :)

    2. arundati
      September 21st, 2010 @ 9:39 pm

      looks like young green pine cones… looks so pretty

    3. Arch
      September 22nd, 2010 @ 9:03 pm

      This is really very pretty…nice, simple dish…

    4. sra
      September 24th, 2010 @ 8:34 am

      I first saw this in Paris four years ago. When I asked the guy/girl at the counter in the grocery store whether I could take a picture, they nodded v quickly, looked embarrassed, and didn’t look at me all after that, as if they knew I was some kind of pitiful weirdo that had to be indulged but were being considerate to by not staring. It’s in my 2006 archives!

    5. Anu
      September 24th, 2010 @ 9:13 am

      Wooow…that is Pre-ttt-ttt-yy.

      Oh I so want to bite into this now! Where do you live – I’m coming!

    6. sangeeta
      October 8th, 2010 @ 1:47 am

      beautiful romanesco florets look like they are adorned with pine nut jewels in the pic. I would love the flavors…

    7. Raaga
      November 9th, 2010 @ 12:16 am

      Back here after a long time… too many things happening and had to drop out of the 365 project… for a while I did click, but didn’t find the time to upload… relocating is tough :)

      How are you? This recipe looks fab… will try it with normal cauliflower soon.

    8. lynn
      January 16th, 2012 @ 6:51 pm

      good

    9. Sie
      January 16th, 2013 @ 9:24 am

      Wow!!!!! I cooked the beautiful looking Romanesque following your recipe. It was absolutely lush. I used toasted almond flakes instead of pine nut as I had non. My hubby loved it. I’ll be cooking it again. Thanks.

    10. Theresa Regan
      April 22nd, 2013 @ 2:06 pm

      this was so yummy. Trying to eat more veggies and this definitely helps :-)

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