Photo: Aya Brackett; Styling: Amy Wilson
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.
How to Make It
Step 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.
Step 2
Meanwhile, mix remaining ingredients, seasoning with salt and pepper to taste.
Step 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.
Step 4
*Find at farmers' markets in fall and winter, and increasingly at well-stocked grocery stores.
Step 5
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).
Step 6
Note: Nutritional analysis is per serving with 1 Tbsp. extra sauce.
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