Faith-manor Posted March 10, 2022 Share Posted March 10, 2022 I have been on a quest to get more veggies in us or more to the point, not quantity but variety because we already had the quantity down. I see romanesco on Worst Cooks and Beat Bobby Flay and kind of think, "Hmmm, I wonder if I should try it?" Now to be fair, I can't even buy it locally. Never.ever.seen.it. But, my next trip to Alabama to see the grandsons takes me right past a big Whole Foods so I can buy it there, and I have this idea for a cream romanesco soup that I would serve with dd's artisan GF bread which is yummy yummy, and maybe a garlic butter for the bread. But I have no idea what this vegetable tastes like, and whether or not making a soup with it is ambitious for a newbie. Quote Link to comment Share on other sites More sharing options...
Eos Posted March 10, 2022 Share Posted March 10, 2022 It's yummy, like a cauliflower but with more broccoli flavor. Soup would be great and not hard, roasted is also delish with pepper and cheese. I ate them in Italy one winter and always wanted more. 2 Quote Link to comment Share on other sites More sharing options...
Faith-manor Posted March 10, 2022 Author Share Posted March 10, 2022 7 minutes ago, Eos said: It's yummy, like a cauliflower but with more broccoli flavor. Soup would be great and not hard, roasted is also delish with pepper and cheese. I ate them in Italy one winter and always wanted more. Thanks! I appreciate the input. Quote Link to comment Share on other sites More sharing options...
Selkie Posted March 10, 2022 Share Posted March 10, 2022 We eat romanesco very often. I use it interchangeably with cauliflower and most often roast it. The other night, I made a Korean bbq cauliflower recipe and used one head of cauliflower and one head of romanesco and it was so delicious. Quote Link to comment Share on other sites More sharing options...
Faith-manor Posted March 10, 2022 Author Share Posted March 10, 2022 11 minutes ago, Selkie said: We eat romanesco very often. I use it interchangeably with cauliflower and most often roast it. The other night, I made a Korean bbq cauliflower recipe and used one head of cauliflower and one head of romanesco and it was so delicious. That sounds really interesting! Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted March 10, 2022 Share Posted March 10, 2022 17 minutes ago, Selkie said: We eat romanesco very often. I use it interchangeably with cauliflower and most often roast it. The other night, I made a Korean bbq cauliflower recipe and used one head of cauliflower and one head of romanesco and it was so delicious. Recipe? That sounds really yummy. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted March 10, 2022 Share Posted March 10, 2022 You can actually cook the pieces (gently) in milk (not water or stock) and when it gets soft puree it with your new stick blender. Cook sliced garlic along with it. It looks pretty and tastes good. The purple version is my favorite "easter soup" ingredient. Bill 1 Quote Link to comment Share on other sites More sharing options...
Selkie Posted March 10, 2022 Share Posted March 10, 2022 41 minutes ago, Baseballandhockey said: Recipe? That sounds really yummy. https://monkeyandmekitchenadventures.com/vegan-korean-bbq-cauliflower/ Quote Link to comment Share on other sites More sharing options...
Clarita Posted March 10, 2022 Share Posted March 10, 2022 We just roast it. Why would your puree romanesco? The florets are so beautiful. Besides my judgment on those pureeing it, taste-wise you can substitute it for any cauliflower recipe. 1 Quote Link to comment Share on other sites More sharing options...
Faith-manor Posted March 10, 2022 Author Share Posted March 10, 2022 I would puree it because my family doesn't like cauliflower texture all that much so making a soup sounds like a good way to introduce it. Mark is the only person who likes roasted cauliflower here. I acute do not like cauliflower at all, but am trying to train my palette for a wider variety. A savory soup sounds nice to me. Quote Link to comment Share on other sites More sharing options...
Scarlett Posted March 10, 2022 Share Posted March 10, 2022 I have never even heard of it. I want to find some now . Lol 2 Quote Link to comment Share on other sites More sharing options...
Dianthus Posted March 10, 2022 Share Posted March 10, 2022 I roast with olive oil and fresh ground nutmeg or olive oil and add garlic later in roasting so it doesn't burn. Quote Link to comment Share on other sites More sharing options...
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