Grilled Romanesco Cauliflower with Lemon Butter is a delightful side dish that combines the smoky flavor of grilled cauliflower with the tangy richness of lemon butter.
It's simple to prepare: just brush the Romanesco cauliflower florets with melted lemon butter and grill until tender and slightly charred.
The result of this recipe is a vibrant and flavorful dish that pairs perfectly with grilled meats or as part of a vegetarian barbecue spread.
Grilled Romanesco Cauliflower with Lemon Butter Ingredients:
- 1 head of Romanesco cauliflower
- 2 tablespoons unsalted butter
- 1 lemon, juiced
- Salt and pepper to taste
- Olive oil for brushing
Instructions:
- Preheat your grill to medium-high heat.
- Cut the Romanesco cauliflower into florets, keeping them relatively uniform in size for even cooking.
- In a small saucepan, melt the butter over low heat. Once melted, add the lemon juice and stir until combined. Remove from heat.
- Brush the Romanesco cauliflower florets lightly with olive oil to prevent sticking.
- Place the cauliflower florets on the preheated grill, arranging them in a single layer.
- Grill the cauliflower for about 5-7 minutes per side, or until they are tender and lightly charred, turning occasionally for even cooking.
- Once the cauliflower is cooked, transfer it to a serving platter.
- Drizzle the lemon butter mixture over the grilled cauliflower, ensuring each floret is evenly coated.
- Season with salt and pepper to taste.
- Serve immediately as a delicious and flavorful side dish.
Difference Between Romanesco and Romesco
Romanesco and Romesco are two distinct ingredients with different characteristics:
- Romanesco:
- Romanesco is a type of cauliflower that has a striking appearance with its fractal-like spiral shape.
- It belongs to the Brassica oleracea species, similar to cauliflower and broccoli.
- Romanesco has a slightly nutty and earthy flavor, similar to cauliflower but with a hint of sweetness.
- It can be cooked in various ways, including steaming, roasting, and grilling, and is often used as a side dish or in salads.
- Romesco:
- Romesco is a traditional Spanish sauce originating from the Catalonia region.
- It is made primarily from roasted red peppers, tomatoes, almonds, hazelnuts, garlic, olive oil, and vinegar.
- The sauce is typically thick and rich, with a slightly smoky and tangy flavor profile.
- Romesco sauce is commonly served as a condiment or dip for grilled vegetables, seafood, meats, and bread.
- It adds depth and complexity to dishes and is a versatile accompaniment in Spanish cuisine.
Romanesco refers to a type of cauliflower with a unique appearance and flavor, while Romesco is a sauce made from roasted red peppers and nuts, commonly used in Spanish cuisine.
Romanesco: Broccoli or Culiflower?
Romanesco is more closely related to cauliflower than broccoli.
While both broccoli and cauliflower belong to the Brassica oleracea species, Romanesco is a variety of cauliflower (Brassica oleracea var. botrytis) rather than broccoli (Brassica oleracea var. italica).
Romanesco does share some similarities with both broccoli and cauliflower. Like cauliflower, Romanesco has a dense, compact head composed of florets, and its flavor is often described as a combination of cauliflower's nuttiness and broccoli's mild sweetness.
Romanesco can be cooked and prepared in similar ways to both cauliflower and broccoli, such as roasting, steaming, grilling, or sautéing.
How to Cut and Grill Romanesco
To cut and grill Romanesco, follow these steps:
- Preparing Romanesco:
- Start by removing any outer leaves from the Romanesco head.
- Trim the stem end of the Romanesco so it sits flat on your cutting board.
- Use a sharp knife to carefully cut the Romanesco into large florets. You can do this by slicing through the stem at the base of each floret, following the natural fractal pattern of the Romanesco. Aim for florets that are roughly similar in size for even grilling.
- Preheating the Grill:
- Preheat your grill to medium-high heat. Aim for a temperature of around 375-400°F (190-200°C). Make sure the grill grates are clean and well-oiled to prevent sticking.
- Seasoning Romanesco:
- Lightly brush the Romanesco florets with olive oil to prevent them from drying out on the grill. You can also season them with salt, pepper, and any other desired herbs or spices.
- Grilling Romanesco:
- Place the prepared Romanesco florets directly onto the preheated grill grates.
- Grill the Romanesco for 5-7 minutes per side, or until they are tender and lightly charred. Use tongs to carefully flip the florets halfway through the cooking time to ensure even grilling.
- Keep an eye on the Romanesco as it cooks, adjusting the heat as needed to prevent burning.
- Checking for Doneness:
- To check if the Romanesco is done, insert a fork or skewer into the thickest part of a floret. It should pierce easily, indicating that the Romanesco is tender.
- Finishing Touches:
- Once the Romanesco is grilled to your desired level of doneness, remove it from the grill and transfer it to a serving platter.
- Optionally, you can squeeze fresh lemon juice over the grilled Romanesco for added brightness before serving.
- Serving Grilled Romanesco:
- Serve the grilled Romanesco as a flavorful side dish alongside grilled meats, seafood, or other grilled vegetables. It pairs well with a variety of dishes and adds a unique touch to any barbecue or outdoor gathering.
