Text: Mariola Weindich-Mašek
17 October 2019
A cauliflower is a vegetable which is difficult to ignore. It is adored by some, hated by others - usually because of its smell and a too bitter taste. If you are not entirely convinced that a cauliflower is your favourite vegetable, or you love to eat cauliflower and would like to eat it even more - we recommend you a Romanesco variety. Its a different, lighter species of this vegetable.
Romanesco is a cauliflower from Italy and which has been grown there for hundreds of years. In Poland, it has not been so known yet as in the Western Europe, where it has become very popular. Romanesco has a very interesting shape and a delicate green colour. Its taste is milder than that of an ordinary cauliflower and it does not have its bitter aftertaste.
Romanesco cauliflowers are not only tasty but also very healthy. They are a valuable source of vitamin C, K and carotenoids. In addition, they contains many minerals, including trace elements such as sodium, potassium, magnesium, calcium, manganese, iron, copper, zinc, phosphorus, fluorine, chlorine or iodine.
Romanesco can be used as an additive vegetable to all dishes. It can be served alone and also in combination with a normal cauliflower and broccoli. I, personally recommend the cream made of all these three vegetables or Romanesco cauliflower cooked with garlic and grated cashew nuts.
To prepare the cream you will need about 250 grams of each of the vegetables. Put all vegetables into the pot, boil and season according to your taste. When they are soft – blend them and it is done!
Cooked Romanesco cauliflower is also a fantastic idea for a tasty dish. For 2-3 portions you will need:
• a small Romanesco cauliflower, divided into florets
• 4 tablespoons of olive oil
• 20 g of butter
• 2 gloves of garlic
• 50g of grated cashew nuts
• salt to taste
Cooking time: 15 minutes
Boil salted water in a large pot. Put Romanesco cauliflower into boiling water and blanch it for 2 minutes on a high heat. Strain it and rinse under a cold running water. On a large pan, heat the olive oil. Add butter and drained Romanesco florets. While frying, stir occasionally, until the cauliflower get brown from all sides. Add garlic and fry it for 2 minutes. At the end add grated cashew nuts, stir and remove from heat.