Romanesco with pine nuts and cheese


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Romanesco with pine nuts and cheese


romanesco (head)
3 T
25 g
1 T
olive oil
50 g
pine nuts or hazelnuts (Toasted)


Cut off the main stalk 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, depending on the size and weight.

Check after 8 minutes – the vegetable stalk should be soft enough to pierce a skewer in to it, as well as retaining their beautiful pale green colour.

Add the butter and the oil top the pan.

Very gently toss the vegetable florets so they are all coated in the butter and oil.

Arrange the florets in an attractive serving bowl or platter.

Sprinkle over the grated cheese and top with toasted pine nuts or hazelnuts if you decide to use them.

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