Pan-Roasted Romanesco with Gold Raisins and Yogurt

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If you have never tasted Romanesco, you are in for a wintery treat. If you are one of the lucky who have tasted it before, you know how special it is. Part of the same Brassica family as cauliflower, broccoli, kale, Brussels sprouts, and cabbage, but it’s more mild and slightly nuttier than cauliflower and not at all as sulfury as broccoli and cabbage. With its vibrant green color and funky prickly looking florets, I would argue it is also one of the most beautiful vegetables.

Not sure how to eat it? Sweet, earthy, and highly nutritious, it is delicious raw, roasted, steamed, pan-roasted, stir-fried! Romanesco is loaded with vitamins C (great for the immune system) and K (great for bone and heart health). It’s also rich in fiber, protective carotenoids and a set of phytochemicals that may protect our bodies against molecular degeneration. The iron and folate in Romanesco are known to boost red blood cell production, and even aid in reproductive health.

I picked up this Romanesco from Giordano’s Garden Groceries, local to me in South Philly. If you ever see one of these stunners at a grocery store or farmers market, grab yourself a head.

Today, I’m sharing a simple preparation of a quick blanch and then slower pan-sear and simmer with stock and golden raisins to get a really nice golden brown char and caramelization on the florets. I served it atop a spoonful of my lemon honey yogurt from The Joyfully Nourished Guide and a drizzle of ginger turmeric oil. The process is easy, and everything can be made ahead and served at room temperature.

*To make the ginger turmeric oil, I lightly heated some avocado oil with freshly grated ginger, freshly grated turmeric (you can use powdered), and lemon zest. Once it cooled, I poured it into a glass bottle and let it infuse for 2 weeks at room temperature. Strain and voila, it’s ready to use.

ENJOY!