Roasted Romanesco with Olive, Lemon, and Avocado

5 from 1 vote

Here is a great vegetarian recipe for romanesco using a few simple ingredients. This recipe screams california to me. Everything on this plate grows in that beautiful state.

It is healthy, has some good fats, protein, and everything you need to have a delicious plate of vegetables. There isn’t anything that takes a long time as well so this can easily be thrown together in a pinch.

The olive sauce sounds daunting but really it just takes blending it together with a few other ingredients to give it a good consistency along with visual appeal. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Green Olive and Chive Sauce

1 cup castelvetrano olives
1 clove garlic
1 cup water
2 oz chives blanched
1/2 tsp xanthan
4 tbsp olive oil

Roasted Romanesco

6 tbsp olive oil
1 tsp salt and pepper

Garnish

1/4 cup wood sorrel
2 whole avocados
1 whole lemon

Nutritional information

Calories: 157kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 955mgPotassium: 37mgFiber: 2gSugar: 1gVitamin A: 552IUVitamin C: 6mgCalcium: 27mgIron: 1mg

Prep Time 25

Cook Time 25

Total Time 50

Servings 6 people

How to roast romanesco

Preheat oven to 400 degrees. Then take your romanesco and make big slices about every 1/2 inch. You should have roughly about 5 slices for a whole head of romanesco.
Then drizzle aggressively with olive oil, salt, and pepper. Place in the oven for 15-17 minutes.

How to make castelvetrano olive sauce

Place water, olives, chives, garlic into a vitamix. Turn the vitamix on and puree until smooth. Add the olive oil in a slow steady stream.
Then add the xanthan gum in the same slow and steady stream. Puree for another 15 seconds and then turn off the blender. The sauce should be thickened slightly. Place in a container and set aside.

To finish

Place the spoonful of the sauce down on the plate. Add slices of avocado on top of the sauce. Season the avocado with salt.
Then take the romanesco out of the oven and shave lemon zest over top. Place the romanesco on top of the avocado.
Finish with a drizzle of olive oil, splash of lemon juice, black pepper, and wood sorrel. Serve and enjoy!