Roasted Romanesco salad with pomegranate aioli

Roasted Romanesco salad with pomegranate aioli

Based on 6 ratings

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g Romanesco
pomegranate (seeds)
3 cloves garlic
6 tbsp olive oil
1 tsp garam masala
½ tsp salt (divided)
¼ tsp sugar
egg
40 ml pomegranate juice
lime (zest)
1 tsp maple syrup
225 ml vegetable oil
10 g cilantro
50 g pine nuts
cayenne pepper for dusting
lime juice to taste
salt
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • parchment paper
  • large mixing bowl
  • small mixing bowl
  • food processor
  • measuring cup
  • fine grater
  • small frying pan

Nutrition per serving

Cal
809
Protein
5g
Fat
81g
Carb
15g

Step 1/3

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.
  • 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

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.
  • 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

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!
  • 1 egg
  • 40 ml pomegranate juice
  • 1 lime
  • 1 tsp maple syrup
  • ¼ tsp salt
  • 225 ml vegetable oil
  • 1 pomegranate
  • 10 cilantro
  • 50 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!