TGIF! Happy Organic Friday!
As you unpack your boxes today, you may not recognize one of the funny looking green cauliflower type vegetables! It's called a Romanesco and it's actually a cousin to broccoli!
The Romanesco vegetable has a very mild and nutty flavor, is even more crunchy than a cauliflower and can be eaten both raw or cooked. After removing the outer leaves and core/stem, we tossed the florets with some cooking oil, parmesan cheese, spices & capers. Capers are a small little green ball that pack a salty punch and when roasted, become crisp and crunchy, which is a really great texture to pair with the roasted Romanesco. I skipped salt since the capers and parmesan are salty, so season at your preference! I also preferred garlic powder instead of fresh garlic in this recipe to avoid any burning.
You can eat this recipe as is, toss with warm pasta for a hearty meal, cut it up for snacking with dip or steam with a protein for dinner! We look forward to hearing what you think and seeing what creative ways you use this gorgeous veggie! Let's dig in!
Crispy Caper & Parmesan Romanesco
1-2 small heads Perfectly Imperfect Organic Romanesco, cut into small florets
1 T olive oil
2 T Capers
2 T Parmesan, grated
1 tsp garlic powder
1/2 tsp ground pepper
1. Preheat oven to 425. Line a baking sheet with parchment paper and add florets of romanesco. Drizzle the oil and sprinkle the capers, garlic powder, pepper and half of the parmesan cheese. Toss to combine.
2. Transfer baking sheet to oven and roast for 20 minutes, until edges are golden and capers are crispy.
3. Once Romanesco is finished baking, sprinkle with the remaining cheese over the top and serve!
We hope this recipe makes its way to your kitchen this week! Be sure to tag us in your foodie photos on Instagram, @perfectlyimperfectproduce, so we can share them! Thanks for another great week, friends! Have a great weekend!