Romanesco “Couscous”
Playful, colorful, and better for you, this faux couscous is made from cauliflower’s more beautiful & enigmatic brother: romanesco.
Of course, since the “couscous” is made from a vegetable rather than wheat, it’s also a gluten free alternative.
INGREDIENTS
- 1 Head of Romanesco
- 1 Medium Shallot, minced
- ¼ cup Champagne Vinegar
- ¼ cup of Water
- ¼ Fennel Bulb, diced
- 1 tsp Fresh Rosemary, chopped
- 3 tbsp Fennel Fronds, chopped
- 3 tbsp Fine Extra Virgin Olive Oil
- 1 tbsp Orange Juice
- Salt & Pepper
- Garnish:
- Orange Supremes (How to Cut Supremes)
- Chopped Fresh Chives
- Additional Extra Virgin Olive Oil
DIRECTIONS
1
Cut the romanesco into thick slices, including the stem. Using the stem portion of each slice as a handle, grate the florets off using the small holes on a box grater.
2
Add ½ tsp of salt to the bowl with the grated romanesco and let sit for about 15 minutes to draw out the moisture.
3
In a frying pan combine the vinegar and water. Add the minced shallots, rosemary and fennel bulb. Saute over medium heat until the liquid has almost completely evaporated.
4
Squeeze the moisture out of the romanesco. Add to the dry romanesco the shallot-fennel mixture, orange juice, extra virgin olive oil and the fennel fronds. Toss to combine. Taste & add salt & pepper as necessary.
5
Garnish with the orange supremes (whole or chopped), chives and additional olive oil. Serve.
Comments 2
Since I first noticed this, it just won’t leave me alone. I’m looking forward to making it one evening this week, as it’s supposed to be getting hotter again.
This would be a great summer side – it’s very refreshing. Let us know how it goes boulangere!
Matthew
MarxFoods