This elegant Christmas table centrepiece will wow your guests and provide an unusual alternative to the predictable side dishes in your festive feast.
What is Romanesco Cauliflower?
It’s a brassica with one of nature’s most amazing designs, giving it the appearance of a mini forest full of Christmas trees.
It tastes like a cross between cauliflower and broccoli, but with a nutty edge to it.
It’s attractive on the outside, but there’s goodness within too.
- Vitamin C.
What Goes Well With This?
It goes well with cheese, as in this recipe, or you could replace white cauliflower with it in Pumpkin Macaroni Cheese
- Do a test run before the big day.
- Keep an eye on the cauliflower in the oven to make sure the tips don’t burn. They will char a little, but this is expected with its irregular shape.
- Different ovens will heat up at different rates. Feel free to lower the oven temperature or lower the oven shelf. Go with your instincts.
- Romanesco Cauliflower can be blanched, roasted, stir-fired and eaten raw.
- 1 Romanesco Cauliflower
- ½ Lemon
- 1 Garlic clove
- 1 tsp Thyme
- 2 tbsp Olive Oil
- Parmesan for sprinkling on the top
- Squeeze the juice of half the Lemon and add it to a bowl.
- Grate the Garlic clove and add it to the bowl with the Lemon juice.
- Add the Thyme and the Olive Oil and whisk the mixture until it is evenly combined.
- Trim the leaves from the Romanesco Cauliflower and place on baking parchment on a baking tray.
- Pour the Lemon/Oil mixture over the Cauliflower and roast in the oven at 220C Gas 7 425F for 15-20 minutes, or until you can easily run a sharp knife through the Cauliflower.
- Place the roasted Cauliflower on a plate and grate the Parmesan over it, so it looks like snow on a Christmas tree.