ORGANIC ITALIAN RECIPE ( WITH ROMANESCO VEGGIE)
Hello food lovers!
Today i will start this entry by saying:
How much Romanesco have you had in your life?
We have a great recipe for you today, since in this area of the world Autum is coming to life, the Vegetable Romanesco Cauliflower is back in the markets and supermarkets, do you know what this vegetable looks like?
see for yourself...you can read it in my blog too ( see the addres at the end of this video)
This beautiful vegetable is a predecesor to broccoli and cauliflower, it does not need more than a few minutes to cook and give your taste buds this great mild taste and crunchy like feeling that will make it the perfect companion in almost any kind of dish.
It was born in the Lazio area of Italy and it has been well known from as early as the XIV and XV centuries, Romans have some experience with this veggie lets see how i can deliver this recipe for you today.
Let me know if you like it,
Enjoy!
Daniella.
How to Cook Romanesco
Click here for romanesco recipes:
You can’t fail to be impressed by the bright lime green colour and mathematical perfection of romanesco. With a crunchy texture and a flavour somewhere between cauliflower and calabrese, it is one of the few ‘novelty’ vegetables that tastes better than its more common relatives.
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Raw Savory Vegetable Rice Recipe
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A delicious and filling meal when you're in the mood for something savory.
Savory Vegetable Rice
1 medium or small romanesque cauliflower or regular cauliflower (2 1/2 cups of cauliflower pieces before processed)
1 small kohlrabi peeled and cut (optional)
1 large, ripe, red bell pepper approximately a 6 oz. sized pepper stemmed and seeded (half cut up in pieces, the other half set aside for sauce)
2 persian cucumbers or 6 oz. (or 1 small regular cucumber peeled) julienned into 1 inch noodles (zucchini can be substituted)
3 1/2 cups of cherry or vine ripened tomatoes (2 cups for sauce and 1 1/2 cups cut up for rice)
4 large stalks of celery approximately 11 oz. (6-7 oz. roughly chopped for the sauce and 3-4 oz. finely chopped for rice)
1/2 cup of fine carrot peelings
1/2 cup of pre-soaked sun dried tomatoes (soaked in warm water, preferably for an hour or more depending on thickness) a few pieces for the sauce and the rest for the rice
1 1/2 medjool dates (pitted) or for better food combining - a 1/2 cup or so of a sweet tasting mango or apple
15-20 medium sized sweet basil leaves (10 or so for sauce, and the left over for garnish)
1/2 cup of fresh blueberries (for garnish) *optional
For rice, break a part the romanesque and put pieces along with the peeled & cut stem into the Vitamix or food processor
Add the peeled and cut kohlrabi and blend, or process, both until it becomes a small rice sized consistency
Pour into a large bowl
Add cut up bell pepper, cucumber (or zucchini) noodles, finely diced celery, chopped tomatoes, fine carrot peelings, and your cut up sun dried tomatoes
For sauce
Blend 2 cups of cherry tomatoes, 1/2 of your red bell pepper, 3 stalks of celery roughly chopped, 1 1/2 pitted medjool dates OR ( you can substitute the dates with a sub-acid fruit like 1/2 cup of mango or sweeter apple like a Fuji.)
Blend until all ingredients are mixed well but not too smooth
Add chopped basil to the sauce and stir
Pour sauce over rice and mix together
Garnish with fresh sweet basil and optional blueberries
You can also add fresh organic corn, chives, cilantro and a pinch of cumin for a Mexican style rice dish!
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Roasted Roman-Style Romanesco - Food Wishes
Romanesco looks like something brought to earth by aliens, which is fitting, since the taste is out of this world. And because of this UFO’s (unidentified flavorful object’s) bizarre appearance, many shoppers are hesitant to add it to their cart, which hopefully won’t be the case after watching just how easy it is to prepare this mysterious vegetable.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Roasted Roman-Style Romanesco, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Romanesco Cauliflower | VEG HACKS
Mezmerising lime green romanesco is somewhere between broccoli and cauliflower in flavour, but with a slightly nuttier, sweeter edge.
This Veg Hack uses a whole head of romanesco, including the leaves, meaning no food waste. Romanesco steaks are pan-fried in Chinese 5 spice and butter, then baked in the oven with the leaves.
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Full recipe available on our website:
Green Gobi Paneer - Romanesco Cauliflower Paneer Curry Recipe
#GreenGobi is my name for the #RomanescoCauliflower, which is beautiful, nutritious and delicious vegetable from Italy. It resembles a cauliflower and is striking green in colour. It has a subtle nutty flavour and is slightly more crunchier than a cauliflower. Romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. I have no idea why Romanesco Cauliflower is not eaten in India. I first came across this beautiful vegetable in an upmarket grocery store in the UK. I thought it was high time someone posted an Indian recipe with this healthy and yummy vegetable and brought it to the notice of a wider audience. Green Gobi #Paneer is my recipe with the Romanesco Cauliflower.
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#RomanescoCurry