How to make steamed Romanesco with Healthy Harlequin (15 secs)
Channel: The Healthy Harlequin
Date: 11/12/2014

I would love to believe the Romanesco Cauliflower—with its armored fractals and bright chartreuse flesh—is from a completely different planet, but ALAS! This out-of-this-world vegetable is from-this-world..or more specifically, from Italy (though it's been co-opted to other regions since that time). This veggie is firm, so it holds up nicely to a 10-15 minute steam bath, which is how I prepare it here. The steam itself unlocks the mildly sweet flavor and creamy texture, so all-in-all it gives you quite a good mouth feel! 

Servings: 2

Ingredients:
- 4 baby heads or 1 large head of Romanesco cauliflower
- 2 tbsps of lemon juice
- zest of lemon
- ⅓ cup of coarsely chopped flat-leaf parsley leaves
- few sprigs of oregano
- ½ cup of extra virgin olive oil
- 1 small garlic clove, minced
- Sea salt and pepper

Steam Romanesco cauliflower in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish.

Take other ingredients and blend in a blender on low until fully blended.
Spoon the herb sauce over the cauliflower and toss to coat. Serve warm!

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Healthy Harlequin: Superhero. Cook. Fitness Nerd. And an overall slayer of Bad Health. Her mission? To VANQUISH all the forces of Bad Health once and for all (and have fun with food and get moving-and-grooving again).

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