Roasted Head Of Romanseco With A Toasted Caper, Aleppo Pepper & Dill V – Eden Eats
Woke up, went to the green market, picked up a head of romanesco, came home, made THIS, and ate the crap out of it. It’s the season of Romanseco! The vegetable that could EASILY be too beautiful...
Ingredients
- 1 head of Romanesco- you can substitute this with cauliflower or broccoli
- 1 garlic clove-peeled but kept whole
- 4 tablespoons of extra virgin olive oil- plus more to drizzle for plating
- 1 tsp Aleppo pepper- you can substitute with chili flakes
- 3 tablespoons capers
- 2 teaspoons red wine vinegar
- 2 tsp freshly squeeze lemon juice
- fresh dill to garnish
- fresh lemon zest to garnish
- kosher salt to taste
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