We live in a day and age where processed food is everywhere, and although it might make our lives a bit easier, we’re missing out on a terrific opportunity to build up our immune systems by cooking simple recipes with fresh produce. Move well and eat well through the 8 week challenge.

INGREDIENTS:

  • 1 Romanesco cauliflower
  • 2 Tbsp olive oil
  • 1 Tsp tahini
  • 250g Paris Creek Swiss Yoghurt
  • 2 Tbsp lemon juice and lemon zes
  • 2 Garlic cloves, crushed
  • 1 Cos lettuce
  • Small handful of mint and parsley
  • Chili
  • Salt and pepper to taste
  • 4 Small white potatoes

Method

It’s Romanesco cauliflower season in Adelaide and a beautiful way to serve it is roasted whole with a Middle Eastern inspired sauce made with yoghurt, tahini, garlic and herbs.

  1. Prepare the sauce while the cauliflower is roasting:
    • blend the crushed garlic with salt and olive oil into a paste
    • add lemon juice, tahini, yoghurt and mix well
    • add chopped herbs and finely chopped chilli
  2. Preheat the oven to 200C
  3. Wash well and trim the cauliflower
  4. Brush with olive oil the whole cauliflower and microwave for 7-8 minutes
  5. Cut and brush with olive oil microwave the potatoes for 5 minutes
  6. Brush the cauliflower and the potatoes with some of the sauce and place on a parchment lined tray for 20min or until the base start to soften
  7. Shred the cos lettuce
  8. Spread the sauce on a big plate, add the shredded lettuce and the roasted cauliflower.
  9. Serve and enjoy on its own or a side dish to your preferred meat.

Bon Appetite!

Romanesco cauliflower (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is bright green in color and odd spheres jutting out across its surface. Its flavor is more delicate than either broccoli or cauliflower with a slightly nutty flavor.

The Romanesco has been grown in Italy since the 16th century, and though it isn’t a common vegetable found here in Italy, in the fall, it does pop up here and there at greengrocers and outdoor markets. Romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids, so it is a wonderful vegetable to enjoy during the cooler months as a veggie side dish for any roasted or grilled meat, poultry or fish main course.