Ingredients

 

Green Olive and Chive Sauce

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 mins
Cook Time 25 mins
Total Time 50 mins
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!
    Roasted Romanesco with Olive

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