Roasted Romanesco with crispy crumble

Ingredients for 2 servings:

• 1 small Romanesco
• Salt
• oil
• ½ roll
• 1 small garlic clove(s), grated
• ½ chili pepper(s), finely chopped
• 1 tbsp maple syrup
• 1 tbsp nutritional yeast
• 1 orange(s), juice
• 1 cup soy sour cream (sour cream alternative)
• 2 leaves of radicchio or your choice, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, gluten-free

Preheat the oven to 180°C (top/bottom heat). Wash and slice the Romanesco. Brush the cut surfaces of the Romanesco with 1 teaspoon of oil and place the slices on a baking sheet. Roast the Romanesco for about 20 minutes. In the meantime, crumble the old bread roll. Heat 1 tablespoon of oil in a pan and lightly toast the breadcrumbs (or seeds). Once the breadcrumbs are lightly browned, reduce the heat, add the garlic, chili, maple syrup, and nutritional yeast, and mix well. Remove the roasted Romanesco from the oven, season lightly with salt, and spread with the crispy crumble. Drizzle with orange juice, top with lettuce leaves, and a few dollops of sour cream. Enjoy fresh from the baking sheet. Tip: Instead of the bread roll, use 3 tablespoons of mixed seeds such as sunflower seeds, pumpkin seeds, or similar.