Romanesco Purée


When in Rome… Romanesco! Romanesco is a funny little guy from the broccoli/cauliflower family. He’s basically broccoli in a weird little costume. Tastes more like cauliflower with a bit of a nuttier flavor. And in all of his divine weirdness, he is delectable. Do not be afraid of the weirdos! They’re usually the more interesting ones anyway.

This is a purée of oven-roasted romanesco, smooth like velvet because we add a lil bit of that goooood good buttah, cream and goat cheese to richen him up just the way he deserves. We dress this funky dude up with a lil cayenne, chive and chive oil for the extra accessories.

I serve this under fish, chicken or beef. But you could also use it as a dip with cushy warm pita bread and crudités

1 lb Romanesco
2 T Grapeseed Oil
4 garlic cloves
1/2 C goat cheese
1/2 C heavy whipping cream
2 T sherry vinegar
1/2 t paprika
1/2 T cayenne
Chive oil

S+P to taste

Set oven to 425. Trim woody ends of romanesco, saving some small florets for garnishing. Add florets to a foil-lined baking sheet and drizzle with oil, S+P. Roast for 15-20 minutes.

When the romanesco is done, add florets to a food processor, along with garlic, cayenne, paprika, butter, cream and goat cheese.

Purée until silky smooth, S+P to taste. Finish with chives, chive oil, a dusting of cayenne and raw florets which will provide aesthetic and a healthy crunch.