Roasted Romanesco with Garlic, Sage Crumbs (GF, DF)
This is a stunning dish, fragrant, tasty, textured and healthy
I have a lot of fun cooking vegetables as sides to my southern Italian in-laws dishes. I can not make what would be perceived as a main dish, as it would be seen as disrespectful, even in my own house and since I don’t want to end up sleeping with the fishes, I choose to make vegetable accompliments that I think might compliment the food
This is one such dish, which I made with garlic and sage so as to stay within the Italian lane to compliment the beautiful muscles and shrimp that my in-laws made
Mr B was super happy to see everyone in the kitchen in harmony whilst he sat back and enjoyed his fathers homemade wine
You could use pretty much any cauliflower or vegetable for this recipe. I like Romanesco for its beautiful Fibonacci spirals, its nuttiness and textured crunch!
Ingredients
- 1 head Romanesco (core and cut into florets)
- 2 tbsp. olive oil or coconut oil
- 2 tbsp. vegan or normal butter
- ½ cup gluten free breadcrumbs
- 1 tsp. minced garlic
- ½ cup. minced sage
- Sea Salt
- Pepper
Method
- Preheat your oven and get a casserole dish ready
- Place the florets in a bowl with the oil and a generous pinch of salt and pepper
- Roast for 10-15 minutes until they start to brown at the edges
- Whilst the cauliflower is roasting, add the butter to a pan on a low heat, add the breadcrumbs and garlic and stir to coat, cook for a few minutes and stir the sage in 30 seconds before finishing
- Remove from the heat and cover the cauliflower
- I take it straight to the table, steaming hot and serve it straight from the casserole dish
