Romanesco Broccoli with Turkish Olives

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

Ingredients:

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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WHB#323: Cooking Green (Romanesco) Cauliflower from the Pazar

This uncommon, knobby vegetable almost looks like a mythical sea creature.

Or as my husband said, some kind of alien creature. He used some other descriptive words too, but I won't repeat them here.

Last week, I spied this vibrant chartreuse veggie sitting among the oranges at my local manav in Beşiktaş. I resisted buying it because I wanted to wait until we went to the Saturday pazar in Beşiktaş like we always do.

Only one stall had this yeşil karnabahar (green cauliflower) as the vendor called it. I happily paid only 5 TL (about $2.80) for this 1.2 kilo monster.

Technically, green (Romanesco) cauliflower is a relative of both broccoli and cauliflower and is referred to as Romanesco broccoli. 

In Italy, where the vegetable is popular and said to have originated in the 16th century, people call it broccolo romanesco. Hence, the more common name of Romanesco broccoli. (Italy, gets all the cool vegetables and a multitude of cured meats!)

Whatever name you call this broccoli-cauliflower cousin, its flavor is mild, creamy and nutty. It steams well and easily could be roasted in the oven or drizzled with a beurre noisette (like I've done before with Brussels sprouts).

I'm sure it will only be around for a limited time here in Istanbul, so grab it while you can!

In my recipe, a head of Romanesco broccoli is trimmed into smaller florets, steamed with Brussels sprouts until tender, and then tossed with a caper-mustard-oregano flavored butter. This makes an amazing and hearty veggie side dish that cooks in just 10 minutes. (I spent much more time cutting and trimming my vegetables!) The capers add a nice tanginess.

This sexy side dish will serve as the star of our dinner tonight with  a simple roasted chicken!

Afiyet olsun!

Toasted pine nuts, tangy capers and garlicky butter = deliciousness!

(Note: I am submitting this recipe for the #323 edition of  Weekend Herb Blogging, which is being hosted this week by Italian blogger Marta of  Viaggiare è un po' come mangiare. This weekly event is coordinated by Australian food blogger Haalo of Cook (almost) Anything At Least Once and was founded by Kalyn of Kalyn’s Kitchen. Thank you for stopping by!)

Green (Romanesco) Cauliflower with Brussels Sprouts/Brüksel Lahanası ile Yeşil Karnabahar

(Inspired by a recipe in Local Flavors cookbook by Deborah Madison)

Ingredients:

3          cloves                          garlic

1/2       tsp.                              sea salt

2          tsp.                              Dijon mustard

1          tsp.                              dried oregano

6          T.         (85 g.)              butter, room temperature

1/4       c.         (45 g.)              capers or caper berries, rinsed (Often found here next to the jarred olives and pickled vegetables)

TT                                            freshly ground black pepper

1          lb.        (450-500 g.)    broccoli Romanesco*, trimmed into bite-size pieces

8          oz.       (230 g.)            Brussels sprouts, sliced in half or, if large, into quarters

2          T.                                 lightly toasted pine nuts

Using a mortar, pound together the salt and garlic until you achieve a paste. Alternatively, chop the garlic very finely.

Then, stir this mixture into the butter with the mustard, capers and oregano. Season with pepper. Set aside.

Fill a large pot with about 1/2-inch (1.5 cm.) of water and pinch of salt. Bring to a boil.

Add the Brussels sprouts, cover with a lid, and steam for 2-3 minutes. Then add the broccoli Romanesco and continue to cook until tender, about 5 minutes.

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

Add the caper-mustard-oregano flavored butter to the hot pot. Let melt. Drain veggies of excess water, add to the pot along with the pine nuts and then gently stir to coat. Serve immediately.

*          White cauliflower can be substituted for the broccoli Romanesco.

Note: Next time I make this dish, I might use a little less butter in the recipe OR add more vegetables.

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