Romanesco Couscous

Romanesco “Couscous”

Sarah MickeyAll Recipes, Exotic Vegetable Recipes, Romanesco & Cauliflower Recipes 2 Comments

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.

  • 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



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.


Add ½ tsp of salt to the bowl with the grated romanesco and let sit for about 15 minutes to draw out the moisture.


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.


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.


Garnish with the orange supremes (whole or chopped), chives and additional olive oil. Serve.

Comments 2

  1. 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.

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