Broccoli Romanesco with Green Herb Sauce
Whorled broccoli romanesco is an exotic treat, yet it's very easy to prepare--just steam until tender. If you can't find small heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.
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- Calories: 143
- Calories from fat: 85%
- Protein: 1.8g
- Fat: 14g
- Saturated fat: 2g
- Carbohydrate: 4.8g
- Fiber: 1.7g
- Sodium: 84mg
- Cholesterol: 0.0mg
- 6 to 8 baby heads broccoli romanesco*; or 1 full-size head or 1 head cauliflower, broken into florets
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme leaves
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 2 tablespoons brined capers, rinsed and chopped
- 2 tablespoons finely diced shallot (about 1 medium)
- 1 small garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Sea salt and pepper
- 1. Peel only toughest outer leaves from broccoli romanesco, leaving tender inner ones attached. Steam broccoli in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish.
- 2. Meanwhile, mix remaining ingredients, seasoning with salt and pepper to taste.
- 3. Spoon about half the green herb sauce over broccoli and turn gently to coat. Serve warm or at room temperature, with extra sauce on the side.
- *Find at farmers' markets in fall and winter, and increasingly at well-stocked grocery stores.
- Make ahead: Sauce, up to 1 day, chilled (add lemon juice at the last minute, or it will dull the sauce's color). Broccoli romanesco may be steamed a few hours ahead; let sit, loosely covered, at room temp (if chilled overnight in a container, it gets sulfurous).
- Note: Nutritional analysis is per serving with 1 Tbsp. extra sauce.
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