Romanesco cauliflower with its fancy fractal florets must be one of the world’s most beautiful vegetables. It also tastes special, and has a more subtle mushroomy flavour than white cauliflower. This is really two recipes in one (cauliflower with saffron butter and koftas with pepper sauce) and you could easily serve either separately, but they work very well together to make this colourful, Middle Eastern inspired vegetarian/vegan dish. If preferred, everything can be made ahead and then placed in the oven to reheat.
Ingredients (serves 2)
For the saffron butter:
40g butter (use vegan butter if preferred)
A large pinch of saffron
For the kofta:
1 can of Epicure bijoux verts lentils, drained well (you could use Puy lentils)
Bud ends from 8 florets of broccoli (use a sharp knife to cut them free of the stalks)
4 tbsp oats
½ tsp ground black cardamom
1 tsp fennel seeds
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
Oil to fry
For the sauce:
3 medium bell peppers, deseeded and cut into wide strips
1 tbsp olive oil
8 baby tomatoes, halved
10 assorted olives
2 tsp harissa
100ml white or red wine
Salt to taste
For the Romanesco cauliflower:
1 head of Romanesco cauliflower cut into quarters or halves, depending on size.
To serve:
Giant couscous, yoghurt and harissa.
Method
For the saffron butter:
Ingredients (serves 2)
For the saffron butter:
40g butter (use vegan butter if preferred)
A large pinch of saffron
For the kofta:
1 can of Epicure bijoux verts lentils, drained well (you could use Puy lentils)
Bud ends from 8 florets of broccoli (use a sharp knife to cut them free of the stalks)
4 tbsp oats
½ tsp ground black cardamom
1 tsp fennel seeds
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
Oil to fry
For the sauce:
3 medium bell peppers, deseeded and cut into wide strips
1 tbsp olive oil
8 baby tomatoes, halved
10 assorted olives
2 tsp harissa
100ml white or red wine
Salt to taste
For the Romanesco cauliflower:
1 head of Romanesco cauliflower cut into quarters or halves, depending on size.
To serve:
Giant couscous, yoghurt and harissa.
Method
For the saffron butter:
- Place the butter in a small dish in the microwave. Add the saffron and leave at room temperature until it begins to set.
- Place in the fridge until needed.
- Make sure the lentils are well drained. Mix all the kofta ingredients together and form into 10 to 12 balls.
- Fry the kofta in oil until browned on all sides. Set aside.
- Place the pepper strips under a hot grill (broiler) and cook until the skin is black and blistered. Place in a storage bag or sealed container and set aside for at least 15 mins. Peel and discard the skin from the the pepper strips.
- Heat the oil in a pan and add the tomatoes and olives. Fry for a few minutes until the tomatoes soften.
- Add the pepper strips, harissa and wine. Simmer until the sauce thickens (approx. 10 to 15 mins). Add salt to taste.
- Add the kofta and heat through.
- Place the Romanesco wedges or halves in a microwaveable bowl.
- Add an inch of water. Cover and cook until the stalk part is tender and the florets are bright green. This will take approx.15 minis.
- Alternatively, you can steam the Romanesco, but its far easier to microwave it.
- Assemble the Romanesco, kofta and sauce with the couscous on each plate. Add pieces of saffron butter to melt over the top.
- Place some plain yoghurt in a bowl and swirl harissa through it, to serve on the side.
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