Romanesco with lime, almond and chili

Ingredients for 1 servings:

• 1 Romanesco
• 4 tsp white almond butter
• 1 lime(s), the juice
• 1 tsp sambal oelek
• ½ tsp vegetable broth, instant
• n. B. Salt
• 2 walnuts, chopped
• 1 dashes soy sauce
• 4 tsp coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Vegetables with a twist

Cut the Romanesco into pieces and wash if necessary. Place the pieces in a baking dish. Mix the remaining ingredients in a small glass. The soy sauce only serves as an emulsifier, so use as little as possible, but large enough to allow the fatty almond butter to blend with the watery lime juice to form a homogenous mass. Pour the sauce over the Romanesco and bake it in a hot oven at 190°C for 25 minutes. It will then be crispy rather than mushy. If you prefer it softer, pre-cook it a little and then bake it briefly. Note: the amount of sauce will be small, but since it is very flavorful, small amounts on the Romanesco are sufficient, as the sauce should only accompany it, not overwhelm it.