Posts Tagged ‘broccoli’

Romanesco: Perfect for St. Patrick’s Day

Monday, March 16th, 2020

I tried a new vegetable (for me) for the St. Patrick’s Day posting. It is called Romanesco and is a member of the Brassica family, similar to both broccoli and cauliflower. Here is what has to say: (Direct Quote)


“Romanesco, most likely the least familiar name of the bunch, and not to be confused with romesco, is an edible bud that is also commonly referred to as Romanesco Cauliflower or Romanesco Broccoli, depending on where you are. Confusing, right? It’s coloration falls somewhere in the middle of broccoli and cauliflower, but what truly sets it apart from the others is it’s unmistakable texture. It’s spiky yet symmetrical style looks like an unsolved math puzzle, and offers a super textural, crunchy experience. Similar to broccoli, Romanesco is great for anything from crudites, to a simple steamed dish, or even roasted on a sheet pan. Expect a flavor closer to broccoli, with a slightly earthier profile.”


I looked up its nutritional profile and this unusual looking vegetable has almost 90 grams of Vitamin C per cup and is high in potassium and magnesium but low in sodium with only 39 calories per saving. But I think a side attraction is the unusual color green, which can be combined with other colorful vegetables such as carrots or sweet potatoes.


I decided the best way to start was to steam the entire head of Romanesco and then in the future play around with breaking it apart and maybe combining it with one of the colorful cauliflowers and roast it in the oven. The idea of placing the whole Romanesco on a platter appealed to me.


So, instead of a list of ingredients and detailed directions, here is what I did:

I removed the green leaves fro the bottom of the plant and sliced off about 1/2 inch from the base, which looks a lot like a cauliflower base. Then I placed it in my steamer and steamed it until I could pierce it with a fork, under 20 minutes (depending on the size.) I lifted it carefully onto a platter, sprayed on some avocado oil and topped it with fresh dill. It easily broke apart with a fork and I shared it with my daughter and daughter-in-law.

In the future I might try broiling it or adding some pieces to my Indian stew (kitchari). The flavor was very reminiscent of cauliflower, but not exactly, like a kissin’ cousin!


Portobello Mushroom with Spaghetti Squash

Monday, February 25th, 2019

I was at my daughter and daughter-in-law’s the other day, sharing a meal. Of course, they are doing Paleo and I am working towards Veganism, so the main things in common are the vegetables and our conversation!

This dish is not a real recipe because I thought of it as we were cooking. I had a large portobello mushroom and broccoli, which my daughter baked and she also made some spaghetti squash in her Instapot. So here is a true “Cooking-by-the-Strings-of-Your-Apron” dish!


Here are the Simple Ingredients:

One large portabella mushroom, wiped with a wet paper towel and stem removed
3 or 4 stalks of broccoli
Spaghetti squash
Salt or herbs
Oil in a spray container

Basic Directions:

  1. Bake or cook squash (cut in half) in an Instapot until tender. Baking takes about 45 minutes-one hour, while the Instapot takes less than 10 minutes, once the heat builds to the correct temp.
  2. When cooled slightly, remove seeds from squash and use a fork to make “spaghetti.”
  3. While the spaghetti squash is cooking and then cooling slightly, wash mushroom and place on a lightly spray-oiled pan. Add washed and cut broccoli and spray the mushroom and broccoli with a little more oil and bake at about 350 degrees until broccoli is crunchy-tender and mushroom is well heated.
  4. Assemble the dish with the baked mushroom on the bottom, spaghetti squash piled on top, and broccoli around the edges of the dish. Add some salt or herbs of your choice and enjoy!

This was my meal with salad so I ate all of it, but it could probably serve two, especially if you add more squash threads. I made it the next night and added my Pestacado (avocado blended with basil and some veg. stock plus salt). Here’s the link for Pestacado: