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Romanesco

Explore 4 recipes and more

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Roasted Vegetables with Pomegranate Vinaigrette

Ingredients
  • 1/2 cup pomegranate juice
  • 1 large head regular cauliflower (about 2 pounds), cut into small florets
  • 1/4 cup extra-virgin olive oil
  • 1 pound baby Romanesco cauliflower, or regular, cut into small florets
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
  • Coarse salt and freshly ground pepper
  • 1 pound brussels sprouts, halved
  • 1 cup pomegranate seeds
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
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Pan-Roasted Romanesco Cauliflower with Peas

Time:20 mins
Other Ideas:
English peas, Side dishes
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Broccoflower Couscous

Ingredients
  • 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups)
  • 1/3 cup fine-brunoise-cut carrots
  • 1/3 cup finely diced grapes
  • 2 tablespoons finely diced apricots
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 teaspoons freshly ground coriander seeds
  • 1 teaspoon fresh lavender
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons champagne or rice vinegar
  • Celtic sea salt and freshly ground pepper
  • 4 teaspoons Curry Oil
  • 4 teaspoons 25-year-old Villa Manodori balsamic vinegar
  • Freshly ground pepper
  • 1 tablespoon fresh tiny chervil leaves
  • 2 teaspoons fresh tiny tarragon leaves
  • 2 teaspoons fresh micro basil or flat-leaf parsley leaves
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Broccoli Romanesco and Parmesan Puree

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 pounds broccoli Romanesco (2 to 3 heads; see the Guide), cut into 3/4-inch pieces (7 cups)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup plus 2 tablespoons water
  • Coarse salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
  • Freshly ground pepper, to taste
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