Romesco Romanesco with Toasted Almonds & Pistachios
Romanesco lies somewhere between cauliflower and broccoli. Its otherworldly looks make it so beautiful and wacky, I prefer to serve it whole. And, because it’s just more fun, this one is an alliteration served on top of a bed of Romesco.
Romesco Romanesco
Say that ten times fast…
In case you've never given it a try, Romesco is a Spanish sauce that is super delicious with chicken and on sandwiches.
I especially enjoy it with fried chicken. If you have my book, there's a Pan-Fried Chicken recipe in there for any of you folks wondering how to make a grain-free version. It's a Southern comfort food I couldn't dare leave out. All that said, make a double batch of the Romesco and give it a try not just on the Romanesco, but some other meals throughout your week.
YOU WILL NEED
1 head of Romanesco
2 garlic cloves, peeled
Veggie broth, chicken bone broth, or water
1 teaspoon fine sea salt
2 tablespoons avocado oil
Romesco (recipe below), for serving
Toasted almond slices, for serving
Golden raisins, for serving
Flaky sea salt, for serving
Serves 4-6
TO MAKE
Preheat the oven to 400F.
Place the romanesco and garlic cloves in a medium pot. Pour in the broth until it covers two-thirds of the romanesco. Add in salt. Bring to a boil and cover to cook just until fork-tender, 15-18 minutes.
Remove the romanesco and garlic from the pot and drain any excess cooking liquid. Place the romanesco on a lined baking sheet. Using the dull edge of a knife, press the boiled garlic to make a paste. Press the paste into the romanesco. Drizzle with avocado oil and place in the oven to roast until golden, 15-20 minutes.
Spread the Romesco in a thick layer on the bottom of a serving plate or shallow bowl. Rest the roasted romanesco on top. Sprinkle with the toasted almonds, golden raisins and flaky sea salt.
Serve right away and enjoy!
for the Romesco
3 small or 2 large red bell peppers
1 cup raw almonds, briefly soaked and drained
1/4 cup olive oil
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon fine sea salt
1 large garlic clove
1 teaspoon crushed Aleppo chili or red pepper flakes
Zest and juice from 1 lemon
Char the bell peppers:
If you have a gas stovetop, use the flame to char the outside of each pepper.
If you don’t have a gas stovetop, place the bell peppers on a large cast iron skillet or frying pan and cook over medium high heat until each side is well-charred.
Place the charred bell peppers in a large bowl and cover them with a dish towel or lid to let steam. Once cooled, use your fingers to remove the skin. Cut out the stems and seeds.
Place the roasted peppers in a food processor or high-powered blender. Add the almonds, olive oil, tomato paste, apple cider vinegar, salt, garlic, crushed chili, lemon zest, and lemon juice. Process until well-incorporated.
Serve right away or keep refrigerated in a sealed container for up to 5 days.
