Roasted Romanesco salad with pomegranate aioli

Roasted Romanesco salad with pomegranate aioli

Based on 9 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
500 g
Romanesco
1
pomegranate (seeds)
3 cloves
garlic
6 tbsp
olive oil
1 tsp
garam masala
½ tsp
salt (divided)
¼ tsp
sugar
1
egg
40 ml
pomegranate juice
1
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
MetricImperial

Utensils

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

How-To Videos

homemade-garam-masala-spice-mix

Homemade garam masala spice mix

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-toast-nuts

How to toast nuts

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal809
Fat81 g
Protein5 g
Carb15 g
  • 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 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!

    Roasted Romanesco salad with pomegranate aioli

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