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Romanesco with a twist

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Ingredients for 2 servings:

  • 1 head of Romanesco
  • 3 tomatoes
  • 1 m.-sized onion(s)
  • 1 shot of oil
  • Salt
  • 1 pinch(s) of powder (kaffir lime leaf powder)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, gluten-free, alkaline

Clean the Romanesco and divide it into small florets, halving the larger ones. Peel the tomatoes and dice them finely. Peel the onions and finely dice them. Heat the oil in a lidded pan and let the onions become translucent. Add the diced tomatoes and then the Romanesco. Put the large, thick florets on the bottom and the smaller ones on top. Put the lid on and turn the heat down. After about five minutes, season with salt and a generous amount of kaffir lime powder, stirring once. Cook with the lid on until the Romanesco is just the right amount of firmness for you. For me, this is a main course; as a side dish, it goes with anything.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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