Roasted Romanesco with almond, lemon and garlic dressing
This light and zesty dish goes well with pork or fish, or make it into a quick main by tossing it with with pasta, a little extra olive oil and a healthy sprinkling of some tangy hard cheese. Its delicate flavours go well with lighter pasta – white linguine or brown rice noodles.
Ingredients
- 1 Romanesco, cut in half, stalk removed, then cut into florets
- 1½ tbsp olive oil
- 2 tbsp flaked almonds, roasted in the oven until browned
- 1 garlic clove, crushed
- 1 tbsp lemon juice and more to taste
- 2 tbsp fresh parsley, chopped, to serve (optional)
- salt and pepper
Method
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Step 1
Preheat oven to 190°C/Gas 5. Toss the Romanesco with the oil in a baking dish. Roast in the oven for about 10-12 minutes, or until just tender but with some bite.
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Step 2
To make the dressing, crush the almonds in a pestle and mortar, add the garlic and lemon juice and mash to a paste. Slowly add olive until the dressing is of a drizzling consistency. Season well with salt and pepper. Alternatively blitz all the ingredients in a food processor.
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Step 3
Drizzle the dressing over the Romanesco while still warm. Sprinkle over some chopped parsley to serve.
