Romanesco Couscous

Romanesco “Couscous”

Sarah Mickey All 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.

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

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.

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