Have you ever tried romanesco? I like to think of it as a cross between cauliflower and broccoli! The texture is similar to cauliflower, but with a slightly more earthy and nutty flavor. I think this dish would be a great addition to your holiday spread– the presentation will wow your Christmas crowd, and the flavor will have them coming back for seconds!
Holiday Side: Roasted Goat Cheese Romanesco
- 8 cups of water
- 1 cup white wine
- 2 tbsp olive oil
- 2 tbsp avocado oil
- 1 tbsp crushed red pepper flakes
- 1/2 of a lemon juiced
- Two heads of romanesco
- Goat cheese
- pine nuts
- Celtic salt and black pepper to taste
- In a large pot, add 8 cups of water and bring to a boil. Add the wine, olive oil, crushed red pepper flakes, salt, pepper, and lemon juice to your water.
- Trim excess leaves from romanesco heads. Cut the bottom stem off so that the romanesco will sit flat.
- Add trimmed romanesco to your boiling pot. Boil for 10-12 minutes, depending on the size of your vegetable. Check after 8 minutes, it should be soft enough to pierce a skewer through it.
- Once boiled, remove romanesco and set aside on a paper towel to let excess water drain. Transfer to a cast-iron pan.
- Rub avocado oil, goat cheese on top and sprinkle with pine nuts
- Roast in oven at 375 F for 10 minutes or until the pine nuts are golden brown.