Roasted Romanesco salad with pomegranate aioli | Recipe | Kitchen Stories

Name: Roasted Romanesco salad with pomegranate aioli | Recipe | Kitchen Stories
Ingredients: 18 oz Romanesco; 1 pomegranate (seeds); 3 cloves garlic; 6 tbsp olive oil; 1 tsp garam masala; 1/2 tsp salt (divided); 1/4 tsp sugar; 1 egg; 2 1/2 tbsp pomegranate juice; 1 lime (zest); 1 tsp maple syrup; 1 cup vegetable oil; 1/3 oz cilantro; 1 3/4 oz pine nuts; cayenne pepper for dusting; lime juice to taste; salt

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Keywords

italian
puréeing
kid friendly
Brand Content
roasting
weeknight dinner
vegetarian
starter
main
gluten free
pescetarian
dinner party
Miele
spices
Meatless
seeds
light
Bulthaup
savory
for two

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