How was your weekend dear people? Mine was spent mostly working and having some relaxing time reading, watching some good movies and having a walk or two. Nothing really interesting, life can get pretty quiet when you live in such a small town like Davos and so high up in the mountains.
Even if I am still so impressed with the beauty of mountains and nature here, I must admit that it’s not the easiest thing in the world to live in an isolated place where you have basically two larger grocery shops, one small library with few English books, two or possibly three cafes where you can have a coffee/tea in a nice atmosphere, few expensive brands clothes and shoes shops, plenty of places to buy extremely expensive watches and jewelry if that’s your thing and that’s about it. Yes, you have like hundred little hotels that almost all close in March/April and you are surrounded with the most amazing views but if you are not used to it and not born here and not looking for solitude, than it can be quite isolating living here. Anyway, it’s been a bit more than a year and who knows, maybe the things will change soon and my “travelling oven” will hit the road again…
Let’s go back to today’s recipe! In fact it couldn’t be easier but you already know that I like simple, easy recipes and healthy delicious food! 🙂
Last week I posted two chocolaty recipes (http://www.travellingoven.com/2016/02/chocolate-pistachio-cups/ and http://www.travellingoven.com/2016/02/chocolate-banana-ice-cream-vegan/ so I wanted to start this week with something savory, something green.
How gorgeous does this vegetable look like? Like wow, I could watch it and photograph it all the time, it’s just one of this nature’s beauty that makes you happy. Well, me at least and I’m sure many other “foodies” out there. 😀
I normally eat a lot of regular broccoli and cauliflower, not only because they are healthy but because I really like their taste and have them or just with salt & extra-virgin olive oil or I make a dressing of tahini + honey + olive oil and drizzle it with that. So good!
I used to see in some grocery shops this version of broccoli and always thought how beautiful it is but for a long time, never really bought it. Don’t know why, probably just a habit but all that changed after once I said to myself “let me today change a bit and instead of regular broccoli, buy this one!”. So now I LOVE it and that’s why I wanted to share it here even if it’s just a recipe for roasted broccoli basically. Romanesco broccoli, also known as Roman cauliflower, is first documented in Italy and when compared to a traditional cauliflower, its texture as a vegetable is far more crunchy and its flavor is delicate, sweet and slightly nutty. So delicious, specially when it’s roasted!
Nutritionally, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids and I’m sure it will be on my kitchen table more often from now on. The serving size in this recipe is for two people as a side dish but I also had a full portion by myself with a piece of crunchy bread on the side and plenty of Parmesan cheese. 😀
- 1 larger Romanesco broccoli head
- 3 tbsp olive oil
- salt & pepper (to taste)
- 2-3 tbsp grated Parmesan cheese (optional)
- Preheat oven to 200 C / 390 F.
- Cut Romanesco broccoli into individual florets.
- Prepare large baking tray and line it with parchment paper.
- Place the florets onto prepared baking tray, drizzle with olive oil, season with salt and pepper and bake on 200 C / 390 F for about 20 minutes until starts to get golden brown.
- Remove from the oven, sprinkle with grated Parmesan cheese and serve warm. Enjoy!