Romanesco cauliflower is described as tasting like a cross between broccoli and cauliflower but with a nuttier flavour. This is my adaptation of a recipe provided by the Riverford Organic Box scheme which operates in the UK.Its also good with purple sprouting broccoli instead of the romanesco. The original recipe can also be found online if preferred.
Ingredients
- 1 medium romanesco cauliflower cut into small florets
- 150-200 g wholemeal fusilli pasta
- 3 tbsps olive oil
- 2 plump cloves garlic finely sliced
- 1 small fresh hot red chilli deseeded and finely sliced
- 50 g pine nuts toasted
- 25 g sultanas
- zest and juice of 1/2 unwaxed lemon
- 1 small handfull fresh flat leaf parsley chopped
- drizzle extra virgin olive oil
- 1 small handful freshly grated parmesan
Servings:
Instructions
- Blanch the romanesco for 2-3 minutes in a pan of boiling salted water. Drain and refresh in a bowl of cold water to stop any further cooking then drain again and set aside.
- Cook the pasta according to packet instructions in another pan of boiling salted water.
- Meanwhile heat the olive oil in a large frying pan. Add the drained romanesco and fry for 3-5 minutes until just starting to turn a golden colour.
- Add the garlic and chilli and cook for a couple of minutes more, then add the pinenuts, sultanas, drained pasta, lemon juice and zest and the parsley. Toss together.
- Transfer to serving bowls and serve drizzled with a little extra virgin olive oil and some grated parmesan.
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