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February 20, 2013

Romanesco Cauliflower in Spicy Tomato Sauce | Roman Style Cauliflower

Home » Recipes » Diets » Gluten-Free » Romanesco Cauliflower in Spicy Tomato Sauce | Roman Style Cauliflower

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Also called Roman cauliflower, florets of Romanesco cauliflower are simmered in a sweet and spicy tomato sauce.

Romanesco Cauliflower, Roman Cauliflower, Roman Broccoli, Italian Cauliflower Recipe

I walked into my local market this past weekend and there they were, pointy headed green globes otherwise known as Romanesco cauliflower.

This striking member of the brassica family demanded my attention; it’s was a stand-out among other vegetables both in its unique shape and coral-like texture. The light green color contrasted starkly with its paler, more common white cauliflower sibling and tempted me to grab a head for dinner.

Romanesco cauliflower, roman cauliflower, Italian cauliflower

Also called Roman cauliflower, this pretty crucifer is rather irresistible once you get to know it. Appealing in taste and appearance it can be prepared much like regular cauliflower, but its mild flavor and tender but firm texture is especially lovely simmered in a bright and bold tomato sauce.

Romanesco Cauliflower, Roman Cauliflower, Roman Broccoli, Italian Cauliflower Recipe, Romanesco

Spicy, sweet and savory all at once roman cauliflower in spicy tomato sauce is a hearty winter dish with steeped in the traditions of Italy and the Mediterranean.

romanesco cauliflower, roman cauliflower, Italian cauliflower

The tightly packed light green florets are quickly dunked in boiling water for a few minutes then hit the pan for a short bath in an easy tomato sauce filled with garlic, bits of salty olives and plump raisins.

A pinch of red pepper supplies the necessary heat that pulls the sweet and salty flavors into line then water and wine join the party and the whole thing is left to mingle for 10 minutes. Bubbling around and about the sauce infuses each silky floret.

Romanesco cauliflower, roman cauliflower, Italian cauliflower

Once tender and yielding the dish is finished off with toasty pine nuts and a few fresh snippets of parsley. I’d also suggest a grating of Pecorino cheese to accompany it if you are so inclined.

Serves Serves 4

Romanesco Cauliflower in Spicy Tomato Sauce Recipe

Spicy, sweet and savory all at once roman cauliflower in spicy tomato sauce is a hearty winter dish with an Italian heritage.

20 minPrep Time

20 minCook Time

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Ingredients

  • 1 medium head of Romanesco or regular cauliflower, cut into florets
  • 2 Tablespoons/28g of butter or olive oil
  • Two small garlic cloves, finely chopped or minced
  • Crushed red pepper flakes (about 1/8th to 1/4 teaspoon depending on how hot you like it)
  • Sea salt
  • 3 Tablespoons/60g concentrated tomato paste
  • 2 Tablespoons/15g raisins
  • 1/4 cup/40g black olives, chopped
  • 3/4 cup /180ml cup water
  • ¼ cup/60ml dry white wine (for alcohol-free version substitute 2 Tablespoons red wine vinegar and 2 Tablespoons water for the wine)
  • ¼ cup/30g pine nuts, toasted (toast them in a 350° oven for 5 to 10 minutes)
  • 2 tablespoons chopped flat leaf parsley
  • 1/4 cup (1 ounce) grated fresh Pecorino Romano cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add cauliflower and blanch for 2 minutes. Drain and set aside.
  2. In a wide sauté pan warm the butter over a medium-low heat. Add the chopped garlic and a pinch of red pepper flakes and a pinch of salt. Sauté 1 minute until garlic is fragrant but not browned.
  3. Stir in the tomato paste, raisins, olives water and wine. Raise the heat and bring the sauce to a boil.
  4. Reduce heat to low, add the blanched cauliflower and simmer covered for 10 minutes.
  5. Top with parsley and pine nuts. Serve with Pecorino cheese if desired.

Notes

Gluten-Free, Grain-Free, Vegetarian, Paleo, For Vegan substitute olive oil for butter and omit Pecorino.

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https://gourmandeinthekitchen.com/romanesco-cauliflower-recipe/
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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Savory, Sides, Vegan Tagged With: cauliflower, gluten-free, grain-free, Italian, olives, paleo, pine nuts, raisins, tomato sauce, vegan

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  1. cc says

    November 28, 2013 at 11:50 pm

    Can't wait to try this, but I dislike olives. Could you suggest any adjustments or substitutions if I want to omit them?
    Reply
    • Sylvie says

      November 29, 2013 at 11:00 am

      You can omit them if you'd prefer, that's fine, but you may need to adjust the salt as they add a little saltiness to the dish.
      Reply
  2. Gourmet Creations says

    May 29, 2013 at 6:53 pm

    FABULOUS!
    Reply
  3. Shelley says

    May 28, 2013 at 1:26 am

    We lived in Rome years ago and I bought and prepared these cauliflower. I have never seen them since. Thanks for the memory!
    Reply
  4. Shelley says

    May 28, 2013 at 1:19 am

    I got waylaid by the wonderful pictures of the Romanesque cauliflower, but I must say I love your site! Thank you!
    Reply
  5. Shaina says

    March 23, 2013 at 7:56 pm

    I adore romanesco. It's such a pretty brassica. I can't wait to try it with the sauce!
    Reply
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