Friday, 15 November 2024

recipe: romanesco cauliflower w/ bruschetta top

warm romanesco cauliflower topped w/ tomato, spring onion, mint, lime & olive oil.
romanesco cauliflower w/ bruschetta top
warm romanesco cauliflower topped w/ tomato, fennel, spring onion, mint, lime & olive oil.
IngredientsMakes: 650g (2)
375gromanesco cauliflower
120gripe tomatoes
60gyellow pepper
30gspring onion
20gfennel stalk
6gmint
20glime
12golive oil
1gsalt
Method
If you're calorie counting and want something tasty to bulk out dinner this is a great pick!
Remove outer leaves, break apart & steam the romanesco cauliflower for 7mins - it will still have a slight crunch to it!
Fine dice the tomatoes, yellow pepper & thinly slice the spring onion & fennel stalks then mix them w/ the picked mint, oil & lime juice to make the bruschetta style topping.
Warm up the mix in a microwave for 30seconds before dressing the cauliflower to it make a uniformly warm salad.
Plate up the romanesco cauliflower in a warm bowl & dress w/ the bruschetta mix.


If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

No comments:

Post a Comment

How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

LinkWithin

Related Posts Plugin for WordPress, Blogger...

ferdiesfacebook