GREEN ON GREEN romanesco with peas please

Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a form of cauliflower.

And it is GORGEOUS.

But hey, if you can’t find it, you can substitute cauliflower, no worries.

Although it is has “broccoli” in it’s name, you can’t really substitute it with broccoli, the texture is all cauliflower.

Make it a meal by stirring in farro, couscous, quinoa or any pasta. Go ahead it is a green dish, you can add pesto as well. 

Ingredients

1 head romanesco or cauliflower

1 cup peas, frozen is alright

1 cup arugula 

juice from one lemon

1 clove garlic, grated

1/4 cup olive oil

Salt to taste

Break your romansco into florets and sprinkle with olive oil, roast in a 400 degree oven until toasted and brown in spots

Just before removing from the oven, toss in a bunch of peas and roast 5 more minutes.

Season with salt, and toss in a basic lemon vinaigrette (grated garlic, juice from one lemon, splash of olive oil).

Toss with lots of parsley, or arugula.

Photo and Food Styling by Mimi Newman