If you are searching for a delicious roasted romanesco recipe, look no further. This psychedelic-seeming crucifer looks like cauliflower and broccoli fell in love and had a baby. The earthy, smoky flavor makes this a show-stopping vegetarian side dish or appetizer--or make it the centerpiece of a vegetarian feast. If your store carries the Middle Eastern strained yogurt called labneh, use 1 cup and omit Step 1.

Annie Pettry
Source: EatingWell Magazine, November 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare labneh, line a fine-mesh strainer with a double layer of cheesecloth and place over a bowl. Whisk yogurt and 1/4 teaspoon salt in a small bowl and scrape into the cheesecloth. Cover and refrigerate for at least 4 hours or up to 24 hours. (Discard the liquid.)

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  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

  • Remove the outer leaves of romanesco (or cauliflower) and place, stem-side down, on the prepared pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Roast until golden brown and a skewer easily passes through to the center, 1 1/4 to 1 1/2 hours.

  • Meanwhile, combine the remaining 1/4 cup oil, garlic, curry powder, ginger, turmeric, cayenne and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until bubbling at the edges, 1 to 2 minutes. Remove from heat. Let cool for 5 minutes, then strain through a fine-mesh strainer into a small heatproof bowl.

  • Combine water, sugar and the remaining 1/2 teaspoon salt in the small saucepan and bring to a boil. Remove from heat and add raisins. Let stand for 15 minutes. Drain.

  • Spread the labneh on a serving platter. Cut the romanesco (or cauliflower) into 8 wedges and arrange on the labneh. Drizzle with the curry oil. Sprinkle the raisins and mint on top.

Tips

To make ahead: Refrigerate labneh (Step 1) for up to 1 week.

Equipment: Cheesecloth

Nutrition Facts

164.6 calories; protein 5.1g 10% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 8.5g; fat 10.7g 17% DV; saturated fat 2.1g 11% DV; cholesterol 4.1mg 1% DV; vitamin a iu 126.3IU 3% DV; vitamin c 41.8mg 70% DV; folate 53.8mcg 13% DV; calcium 65.4mg 7% DV; iron 1.3mg 7% DV; magnesium 24mg 9% DV; potassium 401mg 11% DV; sodium 234.2mg 9% DV.