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Whole Roasted Romanesco With Caper-Mint Salsa and Chile Flakes

Whole Roasted Romanesco With Caper-Mint Salsa and Chile Flakes

Ingredients

  • 2 cups fresh mint leaves
  • 2 tablespoons capers, drained
  • 1 garlic clove, peeled
  • 1 jalapeno, seeded and chopped
  • 1/4 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil, plus more if needed
  • 2 tablespoons fresh lemon juice
  • 1 small head Romanesco, outer leaves removed

Directions

  1. Preheat oven to 400 degrees F. In a food processor, pulse mint, capers, garlic, jalapeno, and salt until minced. With machine running, blend in oil and lemon juice. The salsa should be slightly runny; if it's too paste-like, add additional oil until it easily runs off a spoon.
  2. Put Romanesco in a Dutch oven or a heavy, deep skillet. Add 2 tablespoons water, then top Romanesco with half the salsa. Bake until tender when pierced with a paring knife, 30 to 40 minutes. Garnish with remaining salsa.

Nutrition Information

Per serving: 227 kcal cal., 19 g fat (2.8 g sat. fat), 14 g carb., 7 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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