Romanesco with Pine Nuts and Cheese


Romanesco with pine nuts and cheese


  • 1 romanesco head
  • 3 tablespoon parmesan
  • 25g butter
  • 1 tablespoon olive oil
  • 50g pine nuts or hazelnuts


Cut off the main stalk of the romanesco and trim the base of any excess leaves.

Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of a small egg.

Steam or boil the romanesco gently for about 10 to 12 minutes. Check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer into it, as well as retaining its beautiful pale green colour.

Add the butter and the oil to the pan and very gently toss the vegetable florets so they are all coated.

Arrange the florets in an attractive serving bowl or platter.

Sprinkle over the grated cheese and top with toasted pine nuts or hazelnuts.

Serve with crusty bread for a light and elegant luncheon dish.

Alternatively, serve as the main vegetable accompaniment to most main course meals.


Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment

Photo Credit: Jonny Hughes @jonny2love
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