Roasted Romanesco

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It looks like green cauliflower from outerspace, but in actuality romanesco is a naturally occuring mathematical wonder. The spirals that form the head of the romanesco broccoli are a Fibonacci number sequence, meaning that it starts at 1,1 or 1,0 and then each progressive number is the sum of the previous two numbers. Developed in Italy, many botanists think it’s strange appearance came from the selective breeding by Italian farmers during the 16th century.

I don’t know if eating romanesco will make you better at math, but in this simple to prepare recipe, it certainly tastes “out of this world.” It is low in calories but will satiate a hungry appetite, and is more easily digested than broccoli or caulifower. Romanesco contains zinc, which helps the body fight infection, and also helps people who have trouble tasting food, while warding off metalic aftertastes. Usually in stock during the late summer and fall, it sometimes becomes available in early spring or even all year in milder climates

While typically used as a side dish or even a healthy snack, this wonderful green veggie could also be tossed with spaghetti squash and red onion to make a show stopping vegetarian entree.

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Ingredients:

1 head romanesco

2 tbsp. coconut oil, melted

2 tbsp. pine nuts

 

Instructions:

1. Preheat oven to 375°. Line a baking pan with baking paper which is parchment on one side and foil on the other.

2. Wash the romanesco head and remove the spirals from the stems.

3. Melt the coconut oil stovetop or in the microwave. Brush a light coating of coconut oil over each spiral.

4. Sprinkle pine nuts over the romanesco.

5. Place in the oven and roast about 15-20 minutes, until the spirals begin to brown slightly.

6. Serve with a meal or use as an anytime pop in your mouth snack .

 

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