This bizarre and exotic appearing vegetables is truly one of the more mild in flavor. Most similar in texture and flavor to a traditional cauliflower, the Romanesco is simple and quick to prepare, not needing much to compliment its gentle flavor. There is no better vegetable to call attention to your late fall or springtime table!
Course Side Dish
Keyword lemony romanesco recipe
Prep Time 10minutes
Cook Time 10minutes
Servings 4side servings
Author Toni Dash
1head Romanesco, cut into florets
2tablespoonsextra virgin Olive Oil
2large cloves Garlic, peeled and dices
2Scallions, sliced (white and light green sections)
2teaspoonsLemon Zest, divided into 1 teaspoon portions
2teaspoonJalapeno Pepper, diced
1 ½tablespoonsPine Nuts
Salt to taste
Gently steam the Romanesco florets for 3-5 minutes, until firm but no longer crunchy in texture.
In a large skillet, heat the olive oil over medium high heat. Sauté the garlic, scallions, and jalapenos until the scallions begin to become translucent (approximately 2 minutes). Add 1 teaspoon lemon zest and the pine nuts, stirring constantly until the pine nuts begin to turn light golden (1-2 minutes).
Add the steamed Romanesco and sauté to combine all the ingredients and flavors; about 2 additional minutes.
Sprinkle on remaining lemon zest, and a pinch of salt to taste; give the mixture a few quick stirs to integrate the zest and serve.