Roast romanesco with anchovies, capers & currants served on a plate

Roast romanesco with anchovies, capers & currants

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr soaking
  • Easy
  • Serves 4 as a side

Try roasted romanesco with a salty tang of anchovies and capers, plus a sweet note of currants. It's a great side dish and also works well tossed through pasta 

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal164
fat11g
saturates1g
carbs9g
sugars8g
fibre4g
protein6g
salt0.8g
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Ingredients

Method

  • STEP 1

    Put the currants in a small bowl and cover with boiled water. Leave to soak for 1 hr. Heat the oven to 190C/170C fan/gas 5.

  • STEP 2

    Arrange the romanesco in a roasting tin in a single layer. Add 2 tbsp of the oil, season and toss to combine. Roast for 20 mins until tender (keep an eye on it as it cooks more quickly than cauliflower), tossing halfway through to make sure it's evenly coloured.

  • STEP 3

    Meanwhile, cook the shallots in the remaining oil over a medium heat for about 10 mins until golden. Reduce the heat and add the garlic, chilli flakes and anchovies and cook for 2 mins more. Gently press the anchovies with the back of a wooden spoon to help them dissolve. Drain the currants and add to the pan along with the capers, nuts, herbs and lemon juice. Toss with the roasted romanesco and transfer to a serving plate.

Goes well with

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    Rating: 5 out of 5.2 ratings
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