Ingredients
- Baby romanesco 6
- Red capsicums, roasted 2
- Spinneysfood Spanish Extra Virgin Olive Oil 180ml
- Chicken broth 200ml
- Toasted almonds 150g
- Tomato paste 2 tbsp
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Spinneysfood Organic Chickpeas, drained 100g
- Garlic cloves 2
- Spinneysfood Smoked Paprika 1 tsp
- Spinneysfood Fine Sea Salt to taste
- Spinneysfood Black Pepper, freshly ground to taste
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Romanesco romesco
Spanish 30 Mins Prep · 20 Mins Cook
- Bring a large pot of salted water to the boil and prepare a steamer basket.
- Place the romanesco in the steamer and cook for 8–10 minutes, or until just tender but still holding their shape.
- Meanwhile, combine all the sauce ingredients in a blender and blitz until smooth. Taste and adjust the seasoning with salt and pepper, if required.
- Spoon the sauce onto 6 serving plates and place the warm romanesco on top to serve.