For more on romanesco, see my pasta dish here https://tinamarinaccio.com/romanesco-pasta-with-baby-bella-mushrooms-and-roasted-garlic/
Stovetop Caramelized Romanesco
Probably one of the most visually stunning veggies I have ever encountered. Check out the spiralized minarets. It's almost a shame to cut it. It makes a great kitchen table centerpiece.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 85 kcal
Ingredients
- 1 head of romanesco cut into florets
- 1 tbsp good vegetable oil
- 1 head of garlic peeled
- 1/2 cup water
- 1 tbsp good balsamic vinegar
- 2 tbsp maguey sweet sap or good maple syrup
- Sea salt to taste
Instructions
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In a large sauté pan, sauté romanesco and garlic cloves in oil over medium heat until garlic begins to brown, about 3-4 minutes
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Add water, cover, and steam over medium heat until water absorbs, about 5 minutes
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Romanesco will begin to soften, but will still be crisp
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Stir in balsamic, maguey, and salt, tossing Romanesco to coat evenly
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Simmer uncovered until all liquid is absorbed and romanesco caramelizes, stirring occasionally, about 10 minutes
Recipe Notes
You can substitute another cruciferous veggie like cauliflower, broccoli, or Brussels sprouts
