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Whole Baked Romanesco with Ajvar Sauce


http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver

  • 1 Red onion, peeled and chopped
  • 3 Garlic cloves, peeled and chopped
  • 1 head /800 g Romanesco
  • Olive oil
  • A handful of black olives, stoned
  • 2×400 g Bottled ajvar sauce
  • 150 ml Vegetable stock
  • 1 stalk Green onion, finely chopped for garnishing
  1. Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
  2. Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
  3. Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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