Whole Roasted Romanesco

Romanesco, also know as Roman cauliflower, is a cross between cauliflower and broccoli. Like a cauliflower, it's versatile in that it can be made into a side or served as a stunning entrée. In this dish, fresh romanesco is slowly roasted in a savory red pepper sauce until the top is slightly browned and it's tender all the way through. Serve with whatever sides you like, but be sure that this beautiful vegetable gets a spot as the picture-perfect centerpiece on your dinner table.

WHOLE ROASTED ROMANESCO [VEGAN]

INGREDIENTS

• 1 red onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1 head romanesco
• Olive oil
• A handful of black olives, pitted
• 2 14-ounce bottles ajvar sauce or roasted red pepper sauce
• 1/2 cup, plus 1/8 cup vegetable broth
• 1 stalk green onion, finely chopped for garnishing

PREPARATION

1. Preheat the oven to 350°F. Trim the outer romanesco leaves, then trim the stalk so it can sit flat on its own.
2. Add the chopped onion and a tablespoon of olive oil in a skillet and slowly fry for 10 minutes until softened and translucent. Add the olives, ajvar or roasted red pepper sauce, and vegetable stock. Stir everything together and bring to the boil.
3. Transfer the sauce to a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

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