Spicy Romanesco Cauliflower
The beautiful romanesco cauliflower (also known as romanesco brocolli) is an autumn crop that can be prepared and cooked much like a regular cauliflower.
This dish makes an amazing side dish. In truth, I could eat the whole lot as a main.
1 Head of Romanesco – cut into florets
1 Tbsp Gochugaru pepper (available in the Korean section of Asian supermarkets)
1 Tbsp Light Soy Sauce
1 Tbsp Maple Syrup
1 tsp Sesame Oil
1 tsp Sesame Seeds
Pinch of Salt
Preheat the oven to 180C and line a baking tray with baking paper.
Prepare a steamer or a wok and steaming basket on the stove top.
Add boiling water to the steamer and add the florets to the basket, cover and steam for 7 minutes.
In a bowl, add the other ingredients and mix together.
When the florets are finished steaming, add them to the bowl and toss to coat in the sauce.
Place the florets on the baking tray and bake for 10 minutes.
Sprinkle with sesame seeds and a squeeze of lemon or lime.