I bought these beautiful romanesco heads at the Santa Monica Farmer's Market this week and needed to use them! So I put together a warm romanesco and canellini bean salad.
The romanesco looks weird and cool enough that the kids will try it.
For those of you who have never seen this type of broccoli, it is so striking with spiral-shaped spears and a vibrant green color. The texture is quite soft and the flavor is nuttier than regular broccoli.
Ingredients needed: romanesco (two small heads) cannelini beans (one can) parsley spinach olive oil garlic pepper salt (optional) chili pepper
Start by cutting the romanesco into small pieces, drizzling in olive oil and pepper (add salt here if you like) and roasting for about 10 minutes at 450 degrees.
Meanwhile, in a skillet, add some olive oil and crushed garlic (I like this Trader Joe's crushed garlic because it saves me lots of time and mal odor.)
Add a large handful of spinach leaves as well as your cannelini beans.
Wait a minute! These beans above are NOT cannellini beans. I know! In my vision, they are cannellini beans, but in my cabinet, there were only garbanzo beans. So, let's be welcoming of whatever type of bean you have handy.
Once the romanesco is roasted, place in a large bowl. After sauteing leaves and beans for about five minutes, add to romanesco bowl.
Squeeze the juice from half a lemon, throw in chopped parsley (mine's from the garden!) as well as chili powder to taste.
Delicious and hearty!
This serves me well as a main dish. My husband would call it a side dish to chicken breast or salmon.
But the best part of this meal is that it has some real versatility to extend its shelf life. For example, for breakfast, I could add it to egg whites and some tomatoes. For lunch, I could throw it over mixed greens. For dinner, I could put on top of a whole wheat pizza and mozzarella with pesto.