Spicy Sesame Romanesco
(or Cauliflower!)
Spicy Sesame Romanesco (or Cauliflower!)
Created by our own Joni Marie Newman
Romanesco is one of the most beautiful of the brassicas! Covered in fractals (natures spirals) this close relative of broccoli tastes like a cross between cauliflower and broccoli. It can be prepared in the same manner as cauliflower, cooked or raw.
This is less of a recipe, and more of a serving suggestion. And what a gorgeous suggestion it is! This spicy Asian-inspired side dish looks beautiful as a centerpiece on your table.
TANAKA TIP: This idea can also be used with other cuisines…gather up some sauces and nuts or seeds and create your own masterpiece! (How does BBQ sauce, ranch, bacon bits, currants, and chopped peanuts sound? )
Ingredients
1 head romanesco, left whole
garlic salt, to taste
sesame oil, to taste
sriracha sauce
tamari or soy sauce, to taste
chili crisp, to taste
Creamy Sesame Sri Racha Sauce, to taste (see recipe below)
sesame seeds, as garnish
salted and roasted pistachios, as garnish
furikake, as garnish
Method
Trim the leaves off of your head of romanesco. Trim the main stem so you have a flat surface on the bottom.
Place the whole head of romanesco in your steamer. Sprinkle with garlic salt, totaste. (If you don’t have a steamer, you can fill a large pot with about 3 inches of water, then float a stainless steel mixing bowl on top of the water, place the head of romanesco in the bowl and then put the lid on the pot, bring it to a boil, reduce to a simmer.) Steam until desired tenderness is reached.
Carefully remove and transfer to a serving plate.
Liberally drizzle with sesame oil, sriracha, tamari, and Creamy Sesame Sriracha Sauce.
Then sprinkle on sesame seeds, pistachios, and furikake.
Enjoy!
Bonus Recipe! Creamy Sesame SriRacha Sauce
This simple sauce tastes incredible on so many dishes! Always keep a squeezy bottle in your fridge ready for use!
Yield: About 2 cups
Ingredients
12 ounces soft silken tofu
¾ cup mild-flavored vegetable oil
¼ cup sesame oil
3 tablespoons SriRacha sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
½ teaspoon ground mustard seed
½ teaspoon salt
Method
Add all ingredients to a blender and blend until silky smooth.
Keep stored in an airtight container in the refrigerator for at least two weeks.
Enjoy!