This week you have Romanesco in the box. One of my favorite vegetables, partly because they are so delicious and mostly because a giant romanesco was the first Valentine’s Day gift Nigel gave me. That was before we were even dating, but he told everyone that he already knew I was his, and he was right. Who couldn’t love a guy who brings you a most beautiful piece of fractal art in the form or a delicious Romanesco?
If you don’t know what to do with this beautiful Brassica, keep it simple; cut into individual florets, wash well. Shake off the water, maybe dry it a bit with some towel, then toss with olive oil and your favorite Eatwell Salt (I love the Smoked Chili) pop them onto a parchment lined baking tray and into a hot oven (450 F) and roast until some of the tips are just beginning to char. And there you have it. If you want to get fancy you can add small slices of fennel and leek. You could even use some of the daikon in this mix, that is also in this week’s share. If you find you are pressed for time, do all of the prep right through the tossing in olive oil and salt, and save the roasting for later.