This dish can be made with cauliflower just as well. The one thing not to do is over-cook the Romanesco or cauliflower. It should be just tender, with a bit of crunch still to it. If you wish, you can pan sear the wedges of vegetable to add caramelized flavor.
INGREDIENTS:
1½ pounds Romanesco or cauliflower, stem trimmed level and cut into wedges 1½ inches wide at the perimeter
Oil as needed
Salt and pepper
½ cup salsa verde (see recipe on site), or as needed
Optional- Heaping ¼ cup toasted pine nuts or toasted chopped almonds
METHOD:
Set up a steamer large enough to hold the Romanesco or cauliflower as a whole head. Place the head, stem down, into the steamer keeping the wedges in place and intact. Steam until just becoming tender, with a bit of crispness still remaining. Remove the steamer basket from the heat and keep warm. While the vegetable is steaming, pureé 2/3rds of the salsa verde, then mix it into the remaining 1/3rd. Set aside.
This step is optional; while the vegetable steams, heat a large skillet and when hot, film well with oil. When the wedges are steamed enough, transfer the wedges, cut surfaces down, to the hot oiled skillet. Cook until golden, then flip and repeat. Once each side is golden they are done. Be sure not to overcook.
When the wedges are done, whether just steamed or pan seared, transfer to a platter. For the seared wedges, fan out. For steamed fan out or present looking like a whole head. Season with salt and pepper and drizzle liberally with the salsa verde. Scatter with the nuts and serve.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
