Roasted Romanesco salad with pomegranate aioli

Step 1/ 3

• 2 heads romanesco
• 3 cloves garlic

• oven
• cutting board
• knife

Preheat the oven to 180°C/350°F on convection heat. Thoroughly rinse the Romanesco under cold water, dry, remove the outer leaves, and cut the florets from the stalk. Peel the garlic cloves and mince.

Step 2/ 3

• 6 tbsp olive oil
• 1 tsp garam masala
• ¼ tsp salt
• ¼ tsp sugar

• baking sheet
• parchment paper
• large mixing bowl
• small mixing bowl

In a small bowl. mix the olive oil with the garam masala, minced garlic, salt, and some sugar. Toss the Romanesco with the spiced oil in a large bowl to coat, then transfer to a baking sheet lined with parchment paper. Roast Romanesco for approx. 10 min., turn once, and roast for approx. 5 min. more.

Step 3/ 3

• 1 egg
• 40 ml pomegranate juice
• 1 lime
• 1 tsp maple syrup
• ¼ tsp salt
• 225 ml vegetable oil
• 1 pomegranate
• 10 g cilantro
• 50 g pine nuts
• cayenne pepper
• lime juice
• salt

• food processor
• measuring cup
• fine grater
• small frying pan

For the aioli, add the egg, pomegranate juice, lime zest, maple syrup, and salt to a food processor and blend. Slowly stream in oil and blend until thick and creamy, approx. 5 min. If necessary, season with a little more salt and lime juice to taste. Pluck the cilantro leaves and lightly toast the pine nuts. Remove the Romanesco from the oven and transfer to serving plates along with the aioli. Garnish with pomegranate seeds, toasted pine nuts, and cilantro. Dust with cayenne pepper and sprinkle with lime juice and salt to taste. Enjoy!

Enjoy your meal!