Bring some variety to your veggies and try this amazing Romanesco plant. It is a member of the brassica family, which also includes broccoli, cauliflower, and cabbage. Typically grown in spring or autumn, Romanesco is sometimes referred to as "Romanesco broccoli" or "Romanesco cauliflower". It has a unique, fractal-like appearance with a cone-shaped head made up of spiraled clusters of buds. It may look like an alien plant!
Not surprisingly, this green treat originated in Italy, specifically in the region of Rome, and has been grown since at least the 16th century. A fantastic source of fiber, vitamins C and K, and potassium, it tastes almost like cauliflower but sweeter and crunchier to taste. Generally, you can try it roasted, grilled, steamed, sautéed, or eaten raw in salads. In this recipe, we will do a baked version combined with spices to bring the best of the flavours. Eating healthy doesn't have to be boring!
Romanesco, trimmed and cut into florets - gr as per your meal plan
Your preferred protein - Romanesco pairs very nicely with grilled chicken breasts but fish, tofu, and lentils are also good options
2 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
Preheat the oven to 425°F (218°C).
In a bowl, toss the Romanesco florets with garlic, olive oil, salt, and pepper until the florets are evenly coated.
Season with Italian herbs.
Arrange the Romanesco in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the florets are tender and lightly browned.
Serve together with your separately cooked protein
The reason why this plant is so great is that it is low on calories, only 25 calories per 100 grams, making it a great addition to a healthy and balanced diet like the metabolic balance programme. In some cultures, romanesco is considered a good luck charm, so consider this a lucky meal!