1/1 Photo of Marinated Romanesco and Cauliflower Salad
3 hrs 15 mins
A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes!
My Private Note
Units: US | Metric
- 3 tablespoons rice vinegar (seasoned or regular)
- 2 tablespoons peanut oil
- 1 garlic clove, minced
- 1 tablespoon fresh gingerroot, grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
- 2Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
- 3Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
- 4Best if salad is prepared several hours in advance to allow the vegetables to marinate.
- 5*Important*: stir in the cilantro leaves just before serving.
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Nutritional Facts for Marinated Romanesco and Cauliflower Salad
Serving Size: 1 (107 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 64.2
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 225.3 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 2.0 g
- Sugars 2.3 g
- Protein 1.3 g
The following items or measurements are not included: