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Romanesco sautéed with apples, scallions, and garlic, and tossed with pasta and a curry cauliflower sauce.
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Romanesco Pasta with Apples and Curry Cauliflower Sauce

Romanesco looks like a cross between broccoli and cauliflower, and is related to both.  It looks like spiral, spiky trees, that form kind of into a ball. Eat it raw in salads, steam it for a side dish, or add it to a pasta like this recipe.
Cuisine: Vegetarian Dinner
Servings: 4
Author: The Wimpy Vegetarian

Ingredients

Romanesco Pasta with Apples

  • 3 tablespoon olive oil, plus a drizzle at the end
  • 1 cup sliced scallions, including the green stems
  • 2 -3 tablespoons small diced poblano pepper
  • 1 - 2 tablespoons garlic paste
  • 1/2 Fuji apple, unpeeled, coarsely chopped
  • 1 cup romanesco florets, about 1 1/2 small heads
  • 1/2 cup Creamy Cauliflower Sauce, recipe below
  • 2 cups farfalle pasta
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1 1/2 tablespoons grated Asiago, optional
  • 1 teaspoon Kosher salt, to taste
  • 1/2 teaspoon black pepper,
  • 1 tablespoon toasted breadcrumbs,
  • 1 tablespoon minced chives

Curry Cauliflower Sauce

  • 2 cups cauliflower florets, cut into bite-size pieces
  • 2 1/4 cups vegetable broth
  • 1 medium shallot, peeled and quartered
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil

Instructions

Romanesco Pasta with Apples

  • Cook the pasta according to the directions on the package. Drain.
  • Heat the olive oil in a large sauté pan over medium heat. Add the scallion and poblano and sautè, stirring occasionally, until softened and fragrent, about 2 minutes. Add the garlic and cook another 30 seconds. Add the romanesco florets and cook another 2 minutes. Add the apples and sautè until the apples are slightly soft, about 2 minutes.
  • Add the sauce and cooked pasta, and toss until everything is heated through, stirring occasionally, about 2 minutes. Top with the parsley, cheese, breadcrumbs, and chives. Finish with a little salt and a few grinds of pepper. Finish with a drizzle of olive oil. Serve warm.

Curry Cauliflower Sauce

  • In a medium saucepan, cover the cauliflower and shallot with vegetable stock and simmer, partially covered, until very tender, about 20 minutes. Add everything to a blender along with the spices, and whirl until smooth. While the blender is running, slowly pour in olive oil to emulsify.
  • Store any leftovers airtight in the refrigerator.