Orange Romanesco with Crispy Capers and Pine Nuts

Orange flavored, not orange colored. This dish takes its inspiration from Sicily and the Mediterranean. It would work well with some olive slivers tossed in as well, or without the olives, use this as an accompaniment to smoked trout or large-sized grilled prawns.

INGREDIENTS:

1 head romanesco, florets only, cut into ¾ inch long pieces, each floret halved lengthwise

½ small onion, red preferred, cut into fine dice

1 small garlic clove, minced

3 tablespoons capers (salted or brined), well rinsed and patted dry

1 teaspoon fresh oregano leaves, finely chopped

A flavorful olive oil, as needed

Salt and pepper to taste

¼ cup (or as needed) orange juice, preferably fresh squeezed

1 heaping ¼ cup pine nuts, toasted

METHOD:

Heat a pan big enough to hold the romanesco one layer, more or less. When pan is hot, film quite generously with olive oil, and get it almost smoking hot. Add the capers and fry them until they expand and crisp. (Remember they will finish crisping as they dry.) Use a slotted spoon or mesh skimmer to remove the capers to paper towels and be sure to blot them carefully, then put on another paper towel if needed so they dry.

Lower heat to medium and add the cauliflower. Toss to coat with oil, and season with salt and pepper. Cook until the florets are picking up some golden color and crisping a little. Add the orange juice and put a lid on the pan and steam 2-4 minutes. Remove top and taste a piece. If the florets are getting tender sauté 1 minute to dry a little, then make a well, add a touch of oil, then the garlic, and stir until aromatic.

Make a well, ensure there is some oil in it, and add the onions. Cook until softened but not colored. Toss everything to combine in the pan, and scatter with the herbs. Stir in over heat so the herbs are fragrant. Scatter the dish with the capers and pine nuts, toss to combine and heat through, and serve.

Serves: 4

Source: Chef Andrew E Cohen