Bowties with Romanesco
I am all for trying new things, but let’s be honest, I am a mom of four kids under seven and I do not have the time to get creative in the kitchen. I am also hoping my kids will eat whatever I put in front of them, which rarely happens even when I don’t put fancy vegetables on the table. If I try putting a new vegetable in front of them you can go ahead and chalk that up as a for sure “mom fail.” None the less, you guys seem to be big fans of trying new things so I will be sure to keep the surprises coming!
If you are lined up to get our box next week you are going to see a fun and funky addition to your box! Rarely found in the grocery store, this bright green stranger tastes as good as it looks! Romanesco, aka Romanesco Broccoli, Roman Cauliflower, or Romanesco Cauliflower can be eaten raw, lightly cooked, or cooked fully. So, what do you treat it like, a Broccoli or a Cauliflower? I like to treat it like a combination of the two, with a much milder but sweeter flavor.
Over the weekend I tried cooking this several different ways in order to provide you the easiest and most tasty recipe I could find. Be sure to consider that Romanesco needs about 2/3 of the time as the same amount of Cauliflower. If you want to keep that bright green color after it is cooked to your liking, be sure to immediately hit it with some ice water once it is off the stove. When I steam a vegetable, I douse it in salt and butter. (My stab at the Keto Diet, which I’m consistently on and off of. Something about that third day just makes me want a carb, go figure). Of course, you can cook your Romanesco just like you would Broccoli or Cauliflower, roasted in the oven or sautéed in a skillet. If you consider getting fancy with it, use it in a salad, or try this Bowtie with Romanesco recipe. I left out the capers due to the fact that my husband hates them. And as a hint, I ALWAYS use Trader Joes’s frozen garlic. I love fresh garlic, however, I really don’t have the time to slice or dice it and my bulbs always go gross. This was a great way to sneak it to my kids, and believe it or not, somewhat reluctantly, they ate it.
As always, God Bless you and eat your veggies!
- 1 box Banza Bowties
- 2 cloves of garlic
- 1 head of Romanesco cauliflower
- 1 lemon
- 2 tbsp butter
- 1 shallot
- 1 tbsp capers
- ¼ cup Parmesan, grated
- ½ tsp crushed red peppers
- Cook Banza Bowties according to package instructions. Reserve 1 cup of the cooking liquid before draining.
- Cut Romanesco cauliflower into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, ~ 5 minutes, or until softened. Turn off the heat.
- Add the pasta to the cooked aromatics, along with the roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half of the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve immediately.
One-half cup chopped Romanesco provides 10 calories, 2 grams carbs, 1 gram fiber, 1 gram protein, and is fat-free.