Roasted Romanesco with Garlic Yogurt
The combination of pistachios and poppy seeds adds texture to the Romanesco, while the final drizzle of melted ghee gives it that extra edge of nutty flavor. You can make this dish with a whole cauliflower, too; remember to cook it till the outside is crispy while the inside is thoroughly cooked and soft.
This recipe first appeared in my column at The San Francisco Chronicle (November 2018)
- Yield: 4
Ingredients
1 large Romanesco head, about 2 lb/900 g
¼ cup/35 g whole raw pistachios
1 tsp poppy seeds
1 tsp red chilli flakes
½ tsp ground cumin
4 Tbsp melted ghee
1 cup/240 g plain unsweetened Greek yogurt
1 garlic clove, grated
1 tsp fresh lemon juice
Instructions
- Preheat the oven to 400F/200C.
- Trim the base of the Romanesco so it can stand without falling, and remove any broken leaves at the base.
- Fill a large stockpot or pot large enough to hold the Romanesco with plenty of water. Add 1 tsp of salt and bring the contents to a rolling boil on high heat. Once the water starts to boil, add the Romanesco top side down into the water. Reduce heat to medium-high and allow to cook for 5 minutes. Carefully remove the Romanesco with a spider or slotted spoon and place it on a tray or clean kitchen towel to drain the excess water. Let the Romanesco cool for about 6 to 8 minutes or until it is cool enough to handle.
- While the Romanesco is cooling, pound the pistachios, poppy seeds, chili, 1 tsp salt, and cumin using a mortar and pestle till you get a coarse powder. Mix this mixture with 2 Tbsp of the ghee. Place the Romanesco on a baking sheet or roasting pan bottom side down and gently rub the seasoning over the surface of the Romanesco. Place in the preheated oven for 1 hour until the Romanesco turns golden brown on the sides and is thoroughly cooked; a skewer or knife should easily pass through the center without any resistance.
- While the Romanesco is cooking, whisk the yogurt with garlic, lemon juice, and ½ tsp salt in a medium bowl. Taste and adjust seasoning if necessary. Spoon the yogurt onto the center of a serving plate. Carefully place the roasted Romanesco in the center, drizzle the remaining melted ghee on top, and serve immediately. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
- For a milder dose of heat, use Aleppo, Maras, or Urfa for the chilli flakes.
