Roasted Romanesco Broccoli Steaks

February 10th, 2012 by Erin Gennow
Roasted Romanesco Broccoli Steak 2

Roasted Romanesco Broccoli Steak 2

Roasted Romanesco Broccoli Steaks

Romanesco broccoli is actually more a type of cauliflower, and it’s first known to have come from Italy, hence the name.  The flavor is a bit between broccoli and cauliflower, but more creamy and nutty, and not quite as harsh as cauliflower.  When I roasted it, it almost seemed to have the similar sweet aftertaste of an artichoke.  I like slicing it in steaks and roasting it to show-off it’s beautiful patterning.

The light green Romanesco broccoli is a very beautiful, mathematical vegetable.  The buds showcase a fractal pattern and the spirals are an example of the Fibonacci series, in edible form!

Total Active Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 4-6 as a side dish, to serve 4-6 as a main dish use 2 Romanesco Broccoli heads

Ingredients

Olive Oil

Coarse sea salt (fine sea salt works too)

Freshly ground black pepper

Any other spices you wish, but not necessary

1 Head of Romanesco broccoli, sliced top to bottom about ¼ inch thick slices.

Equipment

Baking sheet, tin foil if you would like easy clean-up

Process

Preheat oven to 400 degrees F.

Lay the ¼” thick sliced Romanesco broccoli steaks on a sheet pan (lined with foil if you wish for easier clean-up).  Drizzle the Romanesco broccoli with olive oil and sprinkle with salt and pepper.  Flip the Romanesco broccoli steaks over and drizzle with more olive oil and sprinkle with salt and pepper.  Roast in the 400 degree F oven for about 20 minutes.  Flip the Romanesco broccoli over at the 10-minute mark if you wish.  The Romanesco broccoli should be golden at the edges.

Experiment with different spice combinations for different tastes.

Romanesco Broccoli

Romanesco Broccoli

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