Romanesco with green olives and capers from The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm by Amelia Saltsman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on September 09, 2020

    First time making and trying Romanesco. I thought it was just ok but hubby really enjoyed this.

  • Breadcrumbs on October 25, 2015

    p. 115 – I varied the prep slightly by roasting my romanesco but otherwise I prepared this dish as directed. What a treat! The tang of the capers and the lemon worked beautifully with the salty olives and the garlic just made everything taste all that much better. We love roasted romanesco and cauliflower as an antipasti and this recipe just elevates the dish. This would be wonderful for company as it’s just a little different with impressive flavours. So simple to prepare as well. Photo here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9751662

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