serves: 3-4 as a main + maybe 6ish as a side
notes: If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ’em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.
1 head of romanesco, busted up into large-ish pieces and florets
grapeseed, coconut or other heat-tolerant oil
salt and pepper
decent knob of coconut oil
1 sliced shallot or 1/4 cup sliced red onion
1 mild hot pepper, halved + seeded
1 thumb-sized piece of ginger, peeled + sliced
peel of 1 lime (remove as much pith as you can)
handful of cilantro stems
1 piece of lemongrass, bashed up a bit with your knife
1-2 tsp ground turmeric
1 can of full fat coconut milk
2 tsp coconut sugar
big handful of almonds
+ cooked quinoa/brown rice/millet/cous cous for serving
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the romanesco in the oven for about 25-35 minutes, or until lightly golden brown.
While the romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.
To serve, arrange the roasted romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the marcona almonds and chopped cilantro. Serve with cooked grains if you wish.