Whole Roasted Romanesco With Caper-Mint Salsa and Chile Flakes
You can swap cauliflower for the Romanesco. If you have small corn tortillas on hand, this recipe makes a stellar soft-taco filling. Serve with guacamole and black beans.
- 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
- 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.
- 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.
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