60 Min

DF

GF

V

Steak Romanesco

Move over, rib-eye. Biting into a thick, roasted, sizzling Romanesco slice with olive oil, spices and dotted with pistachio makes for a mouthwatering and satisfying main course. The tomato-based sauce is like a rich curry — drizzle it generously over the Romanesco.

With its characteristic chartreuse color, cone-shaped florets and branched meristems making up a fractal spiral, Romanesco looks like an elaborate work of art. Tastewise, it’s somewhere between a broccoli and cauliflower, just more deeply flavorful. Nutritionally, it’s from the brassica family, rich in vitamins C and K and dietary fiber. Do give it a try — your body will thank you.

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Cook Time

60 Minutes

Serves

3

Directions

To roast the romanesco:

Step 1

Preheat the oven to 450°F. Cut the Romanesco in half lengthwise, removing the bottom center inedible part. Then carefully slice again into 1-inch thick pieces. You may end up with just 2 or 3 proper “steak”-size pieces.

Step 2

Spread them on a greased baking pan and place the smaller florets around the larger pieces. Sprinkle with salt and fennel and drizzle with olive oil. Cover tightly with foil and roast in the oven for 15 minutes.

Step 3

Remove foil, turn the temperature down to 350°F and place the pan back in the oven. Continue cooking for another 15 minutes or until the florets are slightly charred and cooked through.

Step 4

To serve, sprinkle with a touch of chili powder, pistachios, and herbs.

To make the sauce:

Step 1

Over high heat, warm the olive oil in a medium-size saucepan. Pop the mustard seeds and fry the curry leaves and asafetida. Immediately, add the minced onions and cook on high heat for 5 minutes or until the onions have sweated, then turn the heat down and continue cooking the onions until translucent and golden brown — this should take another 10 to 15 minutes.

Step 2

Add the crushed tomatoes, 1 teaspoon of the chili powder and salt. Fry for 2 to 3 minutes, then add the coconut milk, ginger puree and 1 cup of water. Raise the heat to high and bring the whole mixture to a boil. Cover and reduce heat to a simmer for 10 to 15 minutes. Turn the heat off and let it rest. Sprinkle remaining chili powder over the sauce for garnish.

Notes & Variations

This preparation can be made with cauliflower or with broccoli, however with broccoli, reduce the cooking time to maintain the bright green color.
For a nondairy option, use ghee or butter instead of olive oil and heavy cream instead of coconut milk.
Romanesco is in season in Texas. It is available at the Urban Harvest farmers market through the end of January.

Ingredients

1 large head Romanesco

1/4 cup olive oil

1 1/2 teaspoons sea salt

1 teaspoon ground fennel

3 tablespoons chopped pistachios for garnish

Herb leaves (cilantro, mint, or parsley) for garnish

COCONUT SAUCE:

3 tablespoons olive oil

1 teaspoon black mustard seeds

10 to 12 curry leaves

Pinch of asafetida

1/2 cup minced white onions

1 cup crushed tomatoes

1 1/2 teaspoon red chili powder, divided

1 (14-ounce) can coconut milk

1 tablespoon ginger purée

1 teaspoon sea salt

To roast the romanesco:

Step 1

Step 2

Step 3

Remove foil, turn the temperature down to 350°F and place the pan back in the oven. Continue cooking for another 15 minutes or until the florets are slightly charred and cooked through.

Step 4

To serve, sprinkle with a touch of chili powder, pistachios, and herbs.

To make the sauce:

Step 1

Step 2

1 large head Romanesco

1/4 cup olive oil

1 1/2 teaspoons sea salt

1 teaspoon ground fennel

3 tablespoons chopped pistachios for garnish

Herb leaves (cilantro, mint, or parsley) for garnish

COCONUT SAUCE:

3 tablespoons olive oil

1 teaspoon black mustard seeds

10 to 12 curry leaves

Pinch of asafetida

1/2 cup minced white onions

1 cup crushed tomatoes

1 1/2 teaspoon red chili powder, divided

1 (14-ounce) can coconut milk

1 tablespoon ginger purée

1 teaspoon sea salt

Notes & Variations

This preparation can be made with cauliflower or with broccoli, however with broccoli, reduce the cooking time to maintain the bright green color.
For a nondairy option, use ghee or butter instead of olive oil and heavy cream instead of coconut milk.
Romanesco is in season in Texas. It is available at the Urban Harvest farmers market through the end of January.

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60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Want some rice for that steak?

Here are some pilaf options that'll make you feel like you're eating a five star meal right at home!

ROOM SERVICE!

Ghee Drippings Pilaf

Garbanzo Kale Pilaf

45 Min

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Calcutta Cauliflower

Today Chinese-Indian cuisine is an integral part of the food scene in India, from the restaurants to street vendors, and the relationship gives locals and diners a reminder of the rich history between two ancient cuisines. Be prepared to fall in love with the peanut sauce in this recipe — it’s good on almost everything!

20 Min

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Cauliflower Ghee Roast

This is an indulgent preparation but the ghee makes the cauliflower magical! Eat it with chilled lettuce leaves or just on its own.

45 Min

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NF

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Chile Romanesco

Like broccoli, Romanesco begs for added flavor. And as I walked by these little beauties at the organic Animal Farm table stand this past Saturday, I began to salivate imagining them with a masala made with garlic, local cherry tomatoes, and a fragrant punch of Sichuan peppercorns. The Sichuan pepper, also known as prickly ash, belongs to the citrus family. It produces a unique but delicious numbing, tingling effect on the tongue and can overpower other flavors — so use with caution. While the Romanesco roasted in the oven, I made the masala on the stovetop; within 30 minutes, we had a delicious dish to eat on its own or as a side.

30 Min

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Coconut Masala Cauliflower

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30 Min

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Hot & Sweet Cauliflower

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50 Min

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Ocean Masala Roasted Cauliflower

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30 Min

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Punjabi Cauliflower Sabzi

I grew up eating tender braised cauliflower sabzis, usually mildly flavored with a pinch of turmeric, ginger and chili. If tomatoes were in season, they went in and if not, maybe some minced onion went in at the start. In southern India, cauliflower sabzi is often finished with freshly grated coconut. Most places of worship in India serve “langar” (a free meal at the end of pooja, a religious service), and cauliflower sabzi is a popular addition. Cauliflower farmers in India finely mince and braise the “jackets,” or the greens holding the head of the cauliflower, where most of the nutrients lie. Cauliflower season has started in Texas, and beautiful small, purplish tight white heads with green stalks have started appearing at farmers markets. These are in stark contrast to mass-produced massive cauliflower heads you often find in supermarkets and are well worth a trip to the market. But get there early; the good vegetables go first. Here is a preparation resembling the sabzis I grew up eating in India.

45 Min

Roasted Local Cauliflower

Last weekend on a tiny table at the farmers market, I noticed three unusual heads of cauliflower and the farmer beaming at me with anticipation. The heads were not fluffy white like the supermarket cauliflower, but a beautiful creamy tan with tight skinny florets and greenish-purple stalks. I could sense he had grown them himself and that they would be packed with flavor. At a time when cauliflower has been processed into rice or pizza crusts, it’s wonderful to encounter one with deep original unspoiled flavors. So next time you see a scrawny-looking cauliflower, look again. It may be the best one you will ever eat.

90 Min

GF

Roasted Romanesco

Supporting local farmers is not only important to our economy, it’s just as vital to our health. For the next few weeks, brassicas including cabbages, Brussels sprouts and cauliflower with high doses of vitamins A and C, carotenoids and antioxidants will fill the market stands. If you want to get in on them, take my advice and get there early.

45 Min

GF

NF

Romanesco Pasta

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75 Min

Rosemary Cauliflower Toast

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30 Min

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GF

NF

V

Simple Cauliflower Sabzi

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115 Min

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Tandoori Spiced Whole Cauliflower Roast

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30 Min

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GF

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Citrus Pilaf

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30 Min

DF

GF

V

Asparagus Pilaf

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20 Min

GF

Pomegranate Pilaf

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30 Min

GF

Vegetable Pilaf

This pilaf tastes even better the next day as the flavors meld together.

45 Min

DF

GF

NF

V

Tomato Pilaf

This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination.

90 Min

GF

NF

Ghee Drippings Pilaf

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45 Min

DF

GF

NF

V

Swiss Chard Pilaf

High in antioxidants and dietary fiber, one cup of braised chard provides more than the recommended daily dose of vitamin A. Enjoy this pilaf with soup or dal, curried lentils.

60 Min

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Squid Ink Pilaf

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20 Min

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GF

V

Spring Pea Pilaf

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30 Min

DF

GF

NF

V

Lentil Pilaf

Can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.

30 Min

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GF

NF

V

Garbanzo Kale Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.

30 Min

DF

GF

NF

V

Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

90 Min

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GF

NF

V

Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side.

20 Min

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GF

NF

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Clove Masala Pilaf

Cloves are a fragrant spice with magical powers.

30 Min

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GF

V

Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

30 Min

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GF

V

Cauliflower Lentil Pilaf

The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.

60 Min

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GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

20 Min

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NF

Caramel Pilaf

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25 Min

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Black Truffle Pilaf

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45 Min

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Calcutta Cauliflower

20 Min

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Cauliflower Ghee Roast

This is an indulgent preparation but the ghee makes the cauliflower magical! Eat it with chilled lettuce leaves or just on its own.

45 Min

DF

GF

NF

V

Chile Romanesco

30 Min

DF

GF

NF

V

Coconut Masala Cauliflower

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30 Min

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In all my years of cooking at Pondicheri, never have I seen my kitchen crew more excited when I made this dish. I was a little surprised and amused at their “where did you get this sauce” look…

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