Creamy potatoes, delicate Romanesco, and a tangy-sweet vinaigrette come together to create the perfect side or vegetarian main in this Roasted Romanesco Cauliflower & Potatoes.
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Jump to RecipeThis Roasted Romanesco Cauliflower and Potatoes is a throwback of sorts. A recipe I pulled together a few years ago, but one that I could not forget. One that at the moment I saw Romanesco in the store today, I instantly remembered and had to remake.
I remember the first time I tasted a Romanesco. Living in San Francisco, I had just signed up for Imperfect Produce. When it appeared on in the box on my doorstep, I had never before seen the lime green conically shaped floret vegetable.
Immediately, I googled Romanesco and read about its delicate and nutty flavor. Similar in its texture to cauliflower, I thought of how good it might be roasted. So I did with some potatoes and the firmer texture seemed to hold up to the heat better and the flavor did not disappoint. It had a refined broccoli flavor to it that almost got buttery under the heat.
Even though I tossed the romanesco with some seasonings and salt before roasting, the nuttiness of the vegetable seemed to call out for the balance of a tangy sweet sauce. I then tossed it with a maple red wine vinaigrette and had a dish that was worthy of remembrance and re-enactment these 2-3 years later.
Cooking Notes:
- Where to find a Romanesco Cauliflower: these bad boys can be a bit obscure and hard to find-- hence how I went without them for a few years, but they often can be found in more specialty produce markets like Whole Foods in spring or late fall.
- How to choose a good Romanesco Cauliflower: look for one that is firm to the touch and dense for its size. Choose one with the least amount of brownish spots on the florets, too, for the freshest vegetable.
- Roasting: make sure not to crowd the pan of veggies will roasting. The more room the veggies have on the pan, the more they can brown and carmelize. Having the veggies too close together means too much steam and, therefore, mushy veggies. Sad.
- Potatoes: not feeling white potatoes? Feel free to sub in a sweet potato.
- Sweeteners: similarly, if you don't have or aren't feeling maple syrup, you can sub in honey. Honey will not, however, be vegan.
- How to cut a romanesco: just like a cauliflower! Peel the leaves off around the edges and then cut the florets off around the stem center. If a floret is larger than 1 ½-2 inches, cut it in half.
Recipes Similar to Roasted Romanesco Cauliflower & Potatoes:
- Butternut Squash Farro with Crispy Parmesan Breadcrumbs
- Italian Fennel & Citrus Salad
- Sweet Potato and Lentil Stew with Lemon Harissa Drizzle
- Roasted Garbanzo Bean Fritters
- Moroccan Chickpea Salad with Carrots
Karl Mueller says
I like to mix the seasonings with the oil, then toss the veggies in it. This ensures an even distribution. "Pro Tip"? I suppose so. I did this sort of thing for a living for many years...even got a degree in it. Highest "rank" achieved: Head Chef, which basically took me out of the kitchen for most of the time. Deal with customers? I retired...