Roasted Romanesco with Green Pea Hummus

Romanesco

Romanesco broccoli, or Roman cauliflower, has to be one of the most beautiful vegetables I’ve ever encountered. The first time I saw one, I was reminded of a piece of chartreuse coral.  The pale green florets are arranged in an intricate, fractal-like, conical spiral formation. Romanesco  belongs to the plant species brassica oleracea, which also includes  cabbage, broccoli, cauliflower, kale, brussels sprouts, collard greens, savoy cabbage, kohlrabi, and gai lan.  Romanesco is a heirloom variety of Italian origin (hence its name) and was first documented being grown there during the 16th Century. You don’t often see them at supermarkets. They’re more likely to be found at local growers’ markets, such as Farmer and Son where I buy my produce each week.

You can cook romanesco as you would normally cook broccoli or cauliflower, or eat it raw. The leaves are also edible, similar to kale, but they’re a little bitter and are best cooked. Roasted romanesco with green pea hummus is beautiful served warm or at room temperature. You can roast the romaneseco and make the green pea hummus ahead of time and assemble the dish when you’re ready. Or, skip the hummus altogether  and toss all the ingredients in with your favourite leaves. I love using dried fruits and nuts in salads for interesting flavours and textures – a tip long ago from celebrated Aussie chef, Christine Manfield. Here’s a pretty golden beetroot and goats’ cheese salad, also with hazelnuts and raisins.

Best wishes,

Amanda

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Print Recipe

Roasted Romanesco with Green Pea Hummus

This a beautiful vegetarian dish for a light lunch, or an excellent side dish for meat, chicken or fish.

Prep Time10 minutes mins

Cook Time20 minutes mins

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 1 romanesco, washed and cut into florets
• 1/2 cup hazelnuts, skin on
• 1/4 cup raisins I like Market Grocer raisins
• 1 handful mint leaves, washed and cut finely or shredded
• 2 tbsp sherry vinegar
• olive oil
• flaked sea salt and freshly ground black pepper

Green Pea Hummus

• 1 400g tin chickpeas (drained and rinsed)
• 2 cups frozen peas
• 1/2 cup olive oil
• 1 clove garlic, peeled
• 1 1/2 lemons, zest and juice
• flaked sea salt and freshly ground black pepper

Instructions

• Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
• Soak the rasins in the sherry vinegar in a small bowl for about 10 minutes.
• Cut the romanesco into florets, arrange on the tray and roast for approximately 20 minutes, until the florets start to darken.
• Meanwhile, toast the hazelnuts in a dry frypan and until dark and aromatic. Set aside.
• When ready to serve, smear the green pea hummus with a spatula across a flat plate. Then arrange the romanesco florets on the top. Sprinkle with drained raisins, toasted hazlenuts and mint leaves. Drizzle with a little olive oil and season to taste. The salad can be served warm or ar room temperature.

Green Pea Hummus

• Cook the frozen peas for 3 minutes in boiling water, then rinse in cold water.
• Add the drained green peas, chick peas, garlic, lemon zest and juice, olive oil and 1/2 tsp salt to a large bowl and mix with a handheld blender until smooth. Season with pepper and extra salt if desired. Refrigerate in an airtight container until ready to use.

Notes

The romanesco can be roasted a day ahead and brought to room temperature when ready to use. The green pea hummus can also be made ahead of time and brought to room temperature.