Broccoli romanesco is one of those veggies you see at farmers markets and think, "how beautiful" but if you're anything like me you leave it there. I was happy to see it in my latest veggie box and excited to try it, but at the same time hesitant. I left it until I ate all the leafy greens and pondered what to do with it. I like broccoli, usually do a spicy stir-fry, but this actually a variant of cauliflower (they are all closely related, however). I'm not a huge fan of cauliflower, I can eat a few crudites but don't appreciate it cooked. I found a recipe for broccoflower* online that sounded good and worth a try. I use most of my dijon mustard not for sandwiches but instead as a topping on veggies (asparagus, carrots...) so I was sure I would like this dressing.
Lemon Dijon Broccoli Romanesco
1 head broccoli romanesco, trim & wash as you would broccoli
2 T. butter, melted
1 t. dijon mustard
1 1/2 t. lemon juice
1/4 t. salt
1 t. sugar
2 T. parmesan, grated
Steam the broccoli romanesco for 7-9 minutes, being careful not to over cook. Toss to coat with dressing. Sprinkle with cheese. ~2-3 servings
* These names might be confusing. Most sources make a distinction between green looking cauliflower and the conical looking broccoli as broccoflower and broccoli romanesco respectively, but broccoli romanesco is frequently called broccoflower as well.
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