Happy Friday everyone! My name is Flora, and I want you to eat your vegetables. Did you know Hippos are the most dangerous animals in the world? It’s true; we are! Like I said, eat your vegetables.
Today, we have a beauty by the name of Romanesco. It’s kind of like cauliflower or broccoli, but it grows in an adorable Christmas tree shape. Also, it is positively sprightly with mint.
Romanesco. Romanesco! Sounds like a breezy city on the Mediterranean coast, doesn’t it? Now is the time to slap on your capris and send your mouth on vacation!
Roasted Romanesco with Mint
1 head of romanesco, cauliflower or broccoli (or a combination), divided into florets- 1 small onion, diced
- 1 clove of garlic, minced
- 3T olive oil, divided
- salt and pepper
- 1 1/2T balsamic vinegar
- handful of raisins
- handful of pine nuts, toasted
Toss the romanesco, onion and garlic with 2T olive oil, salt and pepper. Roast at 400 degrees until they are browned (but not crispy), about 25 minutes. You should be able to pierce the florets easily with a knife. Put in a large bowl, and add the pine nuts, raisins, mint, the remaining 1T olive oil and balsamic vinegar. Check for seasoning and add salt or pepper as needed. Serve hot.
