Roasted Romanesco Broccoli with Chickpeas & Olives
Romanesco Broccoli can be used in any way that you would use broccoli or cauliflower.
If I am having a dinner party I have used Romanesque broccoli as part of the centerpiece before I cook with it. It looks beautiful with apples both green and red around it and it does become a conversation piece as you might imagine!
- 10 Oz Romanesco Broccoli
- 6 Oz Cauliflower florets
- 10 large Spanish Olives, sliced (see Tips)
- 8-10 garlic cloves, coarsely chopped (or as per taste)
- 1/2 cup dry chick peas or 1 can rinsed and drained
- 1 Bay leaf
- 2-3 tbsp. olive oil
- Crushed Red Peppers to taste
- 1/4 tsp. Sea salt, or to taste
- Cilantro/Parsley leaves to garnish
Spanish Olives: The original uses 24 green Spanish Olives. I had a bottle of Super Colossal Spanish Olives stuffed with Pimentos. I used 10 of them and sliced them thinly.
Preheat oven to 450F. Soak the Chickpeas overnight and then cook it in a pressure cooker along with Bay leaf for for13 minutes on high pressure with a quick release.
While that’s cooking, prepare the cauliflower and romanesco. Chop them into florets and wash them well.
In an oven proof/roasting pan, add the florets, olives, peppers and salt together along with cooked chickpeas. Do not add the chickpeas cooking water. Add olive oil and toss
Bake at 450F for 20-25 minutes (give it a quick stir midway) or until you find that the cauliflower and broccoli have browned and looking crisp.
Serving suggestion: garnished with cilantro/parsley, stuff it into tortillas along with Mexican Rice, like a Burrito.
Original recipe from Cooking Light/adapted by the Chef in You
