Friday, March 9, 2012

I'm dreaming of spring with this vibrant green veggie dish.
I'm just loving this Romanesco Broccoli, so I'm trying to use it as often as I can here in my Istanbul kitchen.
Today, I wanted to use up my leftover Romanesco Broccoli or yeşil karnabahar (green cauliflower) as it's known at the pazar in Beşiktaş. (See also: Cooking Green Romanesco Cauliflower from the Pazar.)

What I tossed together is actually one of my easiest recipes yet! Honest!

If you can't find this sexy Romanesco broccoli near you, feel free to substitute normal cauliflower. But otherwise, you can make this "salad" with common ingredients - flat leaf parsley, capers, Turkish green olives, beyaz peynir or crumbled feta and olive oil.

Just steam this broccoli-cauliflower cousin for about 5 minutes until al dente. Then toss together with the remaining ingredients.

After I took the photos for this post, I helped myself to the salad right out of the bowl. But I think it would be lovely paired with some grilled lamb chops. What do you think?

Afiyet olsun!

Romanesco Broccoli with Turkish Olives
Serves: 4-6
1          lb.        (450-500 g.)    Romanesco broccoli*, trimmed into bite-size pieces
1/2       bunch                          flat leaf parsley, roughly chopped
1/2       c.                                 Turkish green olives, pitted, roughly chopped (or measure a generous handful like I did)
2          T.                                 capers, rinsed
To taste                                   beyaz peynir or crumbled feta
To taste                                   freshly ground black pepper
As needed                               Turkish olive oil (from our Cunda Adası trip)
Pinch                                       sea salt (You won't need much since the capers and olives are already salty.)
Fill a large pot with about 1/2-inch (1.5 cm.) of water and pinch of salt. Bring to a boil. Add the Romanesco broccoli and continue to cook until tender, about 5 minutes.

Immediately, strain the vegetables and run under cold water to stop the cooking process.

In a large bowl, toss the vegetables with the parsley, green olives, capers, cheese and black pepper. Drizzle olive oil over it all and toss again. Taste and season accordingly.

*          White cauliflower can be substituted for the Romanesco broccoli.

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jaz@octoberfarm said...

anything with olives and capers and i am there! yum!

Joy said...

Yes so am I! We are enjoying some lovely Turkish olives for breakfast now.

Kim, Living to Seas the Moment said...

looks yummy and like something I could do here in the states. I am sure your veggies taste much better but I will hope to find some organic ingredients.

Joy said...

@Kim, Simple and easy recipe. Hope you find some good veggies to try this one. =)

Joy said...

@Kim, Simple and easy recipe. Hope you find some good veggies to try this one. =)

Julia said...

The normal cauliflowers are in their prime on the markets here at the moment. Neither of us like cauliflower but both of us are determined to get over this! :) Maybe we'll give your salad a go to see if that would do the trick.

Terry (Adventures in Ankara) said...

I am going to try it with raw cauliflower, bc my hubby doesn't like it cooked. Thanks!

Joy said...

@ Julia, if you do try it, let me know. Or you could always sub normal broccoli too. =)

@Terry, I don't fully cook the cauliflower - just steamed enough so it's very al dente. I hate mushy vegetables! Hope your husband enjoys this!

Unknown said...

I have never seen this cauliflower at my local pazar!!! Looks great!

Andrew Graeme Gould said...

This looks great, Joy! Will make it tomorrow with ordinary cauliflower, as I haven't seen that variety here.

Joy said...

@Andrew, good luck in making this recipe! It was a nice "salad" and side dish we enjoyed for a couple days. And this special brocoli-cauliflower is already gone. Only 2 or 3 weeks on the market and poof!