Whole Roasted Romanesco with Labneh & Curry Oil

Whole Roasted Romanesco with Labneh & Curry Oil

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From: EatingWell Magazine, November 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup whole-milk plain Greek yogurt
  • 1¼ teaspoons kosher salt, divided
  • 1 large head romanesco or cauliflower (about 2 pounds)
  • 1 tablespoon extra-virgin olive oil plus ¼ cup, divided
  • 1 clove garlic, crushed
  • 2 teaspoons Madras curry powder
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons ground turmeric
  • Pinch of cayenne pepper
  • ½ cup water
  • 1 tablespoon sugar
  • ½ cup golden raisins
  • ¼ cup chopped fresh mint

Preparation

  • Prep

  • Ready In

  1. To prepare labneh, line a fine-mesh strainer with a double layer of cheesecloth and place over a bowl. Whisk yogurt and ¼ 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.)
  2. Preheat oven to 375°F. Line a rimmed baking sheet with foil.
  3. 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 ¼ teaspoon salt. Roast until golden brown and a skewer easily passes through to the center, 1¼ to 1½ hours.
  4. Meanwhile, combine the remaining ¼ cup oil, garlic, curry powder, ginger, turmeric, cayenne and ¼ 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.
  5. Combine water, sugar and the remaining ½ teaspoon salt in the small saucepan and bring to a boil. Remove from heat and add raisins. Let stand for 15 minutes. Drain.
  6. 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.
  • To make ahead: Refrigerate labneh (Step 1) for up to 1 week.
  • Equipment: Cheesecloth

Nutrition information

  • Serving size: 1 wedge romanesco, 2 Tbsp. labneh, ½ Tbsp. curry oil, 1½ Tbsp. raisins
  • Per serving: 165 calories; 11 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 5 g protein; 54 mcg folate; 4 mg cholesterol; 8 g sugars; 0 g added sugars; 126 IU vitamin A; 42 mg vitamin C; 65 mg calcium; 1 mg iron; 234 mg sodium; 401 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1 vegetable, ½ fruit

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