Try this easy romanesco recipe with olive sauce.
This recipe screams California to me. Everything on this plate grows in that beautiful state.
It is healthy, has some good fats, protein, and everything you need to have a delicious plate of vegetables. There isn’t anything that takes a long time as well so this can easily be thrown together in a pinch.
The olive sauce sounds daunting but really it just takes blending it together with a few other ingredients to give it a good consistency along with visual appeal. Here is the romanesco broccoli recipe I hope you enjoy it!
Roasted Romanesco with Olive, Lemon, and Avocado
Green Olive and Chive Sauce
- 1 cup castelvetrano olives
- 1 clove garlic
- 1 cup water
- 2 oz chives (blanched )
- 1/2 tsp xanthan
- 4 tbsp olive oil
Roasted Romanesco
- 6 tbsp olive oil
- 1 tsp salt (and pepper)
Garnish
- 1/4 cup wood sorrel
- 2 whole avocados
- 1 whole lemon
How to roast romanesco
-
Preheat oven to 400 degrees. Then take your romanesco and make big slices about every 1/2 inch. You should have roughly about 5 slices for a whole head of romanesco.
Then drizzle aggressively with olive oil, salt, and pepper. Place in the oven for 15-17 minutes.
How to make castelvetrano olive sauce
-
Place water, olives, chives, garlic into a vitamix. Turn the vitamix on and puree until smooth. Add the olive oil in a slow steady stream.
Then add the xanthan gum in the same slow and steady stream. Puree for another 15 seconds and then turn off the blender. The sauce should be thickened slightly. Place in a container and set aside.
To finish
-
Place the spoonful of the sauce down on the plate. Add slices of avocado on top of the sauce. Season the avocado with salt.
Then take the romanesco out of the oven and shave lemon zest over top. Place the romanesco on top of the avocado.
Finish with a drizzle of olive oil, splash of lemon juice, black pepper, and wood sorrel. Serve and enjoy!
