It can be cooked as you would a cauliflower and it absorbs flavour easily.
This dish consists of flavouring the cooling yoghurt with spices and dressing it with lemon and a hint of chilli.
Serves 4 as a side
Prep time 15min, plus 1hr to marinate
Cooking time 3 min
Skill easy
1 head romanesco
½ cup unsweetened greek yoghurt
½ tsp ground turmeric
½ tsp ground five spice
1 tsp good quality honey
1 lemon, zest and juice
2 Tbsp extra virgin olive oil
½ tsp sea salt flakes
Freshly ground black pepper
2 Tbsp sultanas (I used golden)
2 Tbsp apple cider vinegar
2 Tbsp hemp seeds, lightly toasted
1 red chilli, seeds removed, finely diced to serve
Method
Remove the core from the romanesco. Slice the florets into 3mm slices (approx). Pick through the outer leaves and choose a few smaller ones.
In a mixing bowl add the yoghurt, spices, honey, zest and half of the lemon juice.
Whisk in the oil and season with a little salt and cracked pepper.
Add the romanesco and stir to coat, cover loosely and let marinate for at least an hour.
Heat the vinegar in a saucepan with the sultanas, recover and remove from the heat. Allow to cool and plump up.
To assemble, add the cool sultanas to the romanesco and mix through.
Arrange on a platter, scatter over the hemp seeds and finish with a dusting of red chilli.
