romanesco cauliflower w/ bruschetta top
warm romanesco cauliflower topped w/ tomato, fennel, spring onion, mint, lime & olive oil.
IngredientsMakes: 650g (2)
| 375g | romanesco cauliflower | ||
| 120g | ripe tomatoes | ||
| 60g | yellow pepper | ||
| 30g | spring onion | ||
| 20g | fennel stalk | ||
| 6g | mint | ||
| 20g | lime | ||
| 12g | olive oil | ||
| 1g | salt |
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. |
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| 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. |
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