It may seem new to some of us, but actually romanesco has actually been around forever! Forever as in ages, ages as in 16th century Italy. Like I said, forever. A cross between broccoli and cauliflower, it’s unapologetically captivating. I mean, really, it’s structure is quite a marvel. Such a marvel that I could even get my favorite Schwabe’s boys to eat it. Okay, not in this variation, but yes, they did eat it! Curiosity once again got the best of them. Love it.

Raw, it tastes similar to cauliflower with a distinct but subtle hint of broccoli flavor, but cooked it takes on a more flavorful sweet, mild and almost nutty taste. Almost as if it was going through a bit of an identity crisis.

So if you’re anything like me and not really in love with cauliflower, then maybe it’s time to try something new and start loving it’s glamorous cousin. In this side dish, romanesco blends perfectly with salty capers and tangy lemon. Warm or cold, this is a perfectly light side that is outrageously flavorful and tremendously healthy. Serve it alongside a little grilled fish or chicken for a light and satisfying meal.

Sicilian-Style Romanesco with Capers and Lemon

Or if capers aren’t your thing, it’s really tasty steamed and adorned with a little olive oil, lemon juice, black pepper and shaved parmesan or for a full meal pair it with a little pasta — just don’t forget to add a little sautéed garlic and perhaps a pinch of crushed red pepper flakes. Completely simple. Completely delicious.
.

5 from 1 vote
Print

Sicilian-Style Romanesco with Capers and Lemon

Warm or cold, this perfectly light side of romanesco with capers and tangy lemon is outrageously flavorful and tremendously healthy. Grilled fish or chicken make a perfect light and satisfying meal.
Course Side Dish
Category Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 130 kcal
Autor elle

Ingredients

  • 1 head romanesco cut into florets
  • 4 tablespoons capers salt-brined, drained
  • 1/4 cup vegetable broth 60 ml
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 2 garlic cloves minced
  • sea salt and freshly ground pepper to taste
  • grated parmesan as garnish

Method

  1. Fill the bottom of a large saucepan with 5 centimeters of water. Set up the steamer basket and place the romanesco florets in the steamer. Cover with a tight fitting lid and bring to a boil over high heat. Reduce the heat to medium and steam for about 5-6 minutes, or until the romanesco is tender but still has a crunch.
  2. Place the romanesco in a shallow bowl and add the capers; toss well to combine.
  3. In small bowl, combine the broth, oil, lemon juice, and garlic.
  4. Add the dressing to romaneso mixture, toss to combine. Garnish with parmesan and serve slightly warm or at room temperature. Otherwise, cover and refrigerate for at least one hour and serve chilled.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Sicilian-Style Romanesco with Capers and Lemon recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

LEAVE A REPLY

Please enter your comment!
Please enter your name here