Whole Baked Romanesco with Ajvar Sauce

Gadget Lady

Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver

1 Red onion, peeled and chopped
3 Garlic cloves, peeled and chopped
1 head /800 g Romanesco
Olive oil
A handful of black olives, stoned
2x400 g Bottled ajvar sauce
150 ml Vegetable stock
1 stalk Green onion, finely chopped for garnishing

Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

Apt3D

Whole Baked Romanesco with Ajvar Sauce

Whole Baked Romanesco with Ajvar Sauce