Sunday, July 7, 2013

Roasted Romanesco Broccoli with Olives and Chickpeas

"So, what should we do with our (insert vegetable here) tonight?  How about roasting them?  That's a good idea, I'll just toss them with some olive oil, salt and pepper and......zzzzzzzzzzzzzzzzz"

Sound familiar? Yeah, I know...the roasting rut.  While you can't beat roasting as a simple way to get great flavor out of most vegetables, it can get a little monotonous.  Salt, pepper, oil, maybe some garlic or a few herbs. Always a reliably good result, but I was looking for a way to change things up a bit and try some new flavors.  My weekly CSA share typically includes a flyer with a couple recipes and in this week's flyer had the inspiration I'd been waiting for.  Adding olives and chickpeas to the mix injects two strong and unique flavors to the dish that compliment the vegetables nicely.  A real winner that received a lot of compliments at the dinner party we brought it to. The recipe below was adapted from the one I received with the share.

A quick note about the romanesco broccoli.  It tastes pretty much exactly like cauliflower, so since it can be hard to find, you can simply double the cauliflower (maybe find a purple variety for a nice color contrast) or use regular broccoli, which would give you a little more taste variety.

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Romanesco Broccoli

1 lb romanesco broccoli
1 lb cauliflower
1/2 cup pitted kalamata olives, halved
4 garlic cloves, minced
1 14oz can of chickpeas, drained and rinsed
3 tbs olive oil
1/4 tsp crushed red pepper flakes
Salt and pepper to taste

Preheat your oven to 425 degrees. Chop the romanesco broccoli and cauliflower into bite sized florets. Wash and drain well and then toss together in a large bowl with all the other ingredients. Transfer to a 9x15 baking dish and roast in the oven until the florets are tender and browned around the edges. About 30 minutes.

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