Friday, November 29, 2013

Steamed Romanesco

I am Gorgeous!

Last Sunday my Husband and I attended a vegan potluck with the TC Vegans.  I believe we have gone to three of the potlucks so far since we have moved to Michigan, and this one was definitely the best so far.  So much tasty vegan food!  I made a couple tasty things too.  An Israeli cous cous salad (recipe coming soon) and Peanut Butter Cream Pie.  We also had some vegan gf lasagna, sweet potatoes, homemade baked beans, a sort of enchilada casserole and I'm sure a couple other things I am forgetting.  One of the lovely ladies there made a tasty stir-fry using romanesco and was talking about how much she liked the vegetable.  I told her I wasn't a fan of the vegetable and she gave me a piece of it raw, before she added it to her stir fry.  I was pretty sceptical, but tried it, and was pleasantly surprised by the flavor - a cross between broccoli and cauliflower.  Perhaps the one I tried all those years ago wasn't super fresh?  I was fortunate to have the Hubby bring one home from work and decided to try it again.  But since Thanksgiving was so close, I didn't want to make something super involved.  So I simply steamed it and tossed it with olive oil and sea salt.  It was very simple and tasty!   Hubby thought it was a little plain, so he added some tamari and red pepper flakes.  Simple and tasty - I'll definitely have to make something out of it again, once I feel more like cooking after the Thanksgiving food coma goes away!

Simply Steamed

Steamed Romanesco:

1 head romanesco, separated into florets
Extra Virgin Olive Oil
Sea Salt
Seasoned Salt, Red Pepper Flakes, Tamari, Chipotle Pepper as desired

1.  Steam the romanesco in a steamer basket over boiling water till just tender.  Remove from steamer basket, drizzle with a small amount of olive oil and sprinkle with sea salt (or other desired toppings). 


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