Also called Roman cauliflower, florets of Romanesco cauliflower are simmered in a sweet and spicy tomato sauce.
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.
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.
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.
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.
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.
Romanesco Cauliflower in Spicy Tomato Sauce
Spicy, sweet and savory all at once roman cauliflower in spicy tomato sauce is a hearty winter dish with an Italian heritage.
Ingredients
- 1 medium head of Romanesco or regular cauliflower, cut into florets
- 2 Tablespoons/30 g olive oil
- Two small garlic cloves, finely chopped or minced
- Crushed red pepper flakes (about ⅛th to ¼ teaspoon depending on how hot you like it)
- Sea salt
- 3 Tablespoons/60g concentrated tomato paste
- 2 Tablespoons/15g raisins
- ¼ cup/40g black olives, chopped
- ¾ 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)
- 2 Tablespoons /15g pine nuts, dry toasted in a skillet until golden
- 2 tablespoons chopped flat leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower and blanch for 2 minutes. Drain and set aside.
- In a wide sauté pan warm the olive oil 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.
- Stir in the tomato paste, raisins, olives water and wine. Raise the heat and bring the sauce to a boil.
- Reduce heat to low, add the blanched cauliflower and simmer covered for 10 minutes.
- Top with parsley and pine nuts.
Notes
Gluten-Free, Grain-Free, Vegetarian, Paleo, Vegan
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 279mgCarbohydrates: 25gFiber: 7gSugar: 14gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.
Marta says
I'm a new follower, and my oh my, all of your recipes are making me hungry! Can't wait to try some of the out...just have to decide which one to make first!
Karen says
This is really stunning! Romanesco has always intrigued me with its incredible chartreuse color - like a freak of nature - and almost gothic architectural shape. Your photographs do it dramatic justice.
jean | Lemons & Anchovies says
I've seen them in stores but for no reason other than lack of familiarity, I've never cooked with this beautiful cauliflower. Now you've convinced me to change this and soon. Lovely dish!
Nami | Just One Cookbook says
I have seen this vegetable before!! I didn't know it's called Romanesco cauliflower. So beautiful!! Next time I see it, I will grab one and try your recipe. 🙂
Stacy says
Tried this recipe and it is FABULOUS!
This is one of the prettiest vegetables and no one ever knows what to do with it...I will pass this recipe on!
nipponnin says
It's going to be a fun trip for me to go grocery shopping next time, looking for this. Great recipe and beautiful photos (as always).
Marina {YummyMummyKitchen.com} says
Romanesco cauliflower is just SO cool! I'm going to make this for sure 🙂
EA-The Spicy RD says
I always smile when I see romanesco cauliflower in the store or farmers market-such a happy green color! Love what you've done to prepare it-will be trying this soon for sure!
Peter G | Souvlaki For The Soul says
Loving all the flavours here Sylvie! That cauliflower looks so pretty too! Stunning pics...
Vanille says
I like this close up shot of the whole romanesco. Beautiful color and texture. Not tasted yet, but I'm a fan of cauliflower, so I assume I'd like it too.