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!


Update for Kitchari in Eat Wheat by John Douillard

Monday, March 27th, 2017

Over the week-end I posted a review of Dr. John Douillard’s new book, Eat Wheat. The first post was the review and the second was just his kitchari recipe, a basic Ayurvedic dish that I have been making for 3 years.

I posted the recipe before I made his version of Kitchari because I figured that I already make it, so I don’t really need to test it. But then I had second thoughts, since his version is slightly different and does not include vegetables in his book.

So here is the photo of plain kitchari, minus the vegetables, which I made yesterday morning. It was actually very good and tasted a little different from my version. I just added a sprig of parsley because I had no cilantro, which is not my favorite herb anyway!

To see the reviews, just scroll down on the Home Page or go to Kitchen Nutrition with Recipes (in the left hand margin list of categories) since I now post in two spots on my website. (There is also a link to my version on the recipe post.)