Colorful, healthy and surprisingly tasty: the romanesco broccoli with pepper cream is one of those dishes that turns simple ingredients into something truly special. The slightly crunchy texture of oven-roasted romanesco pairs perfectly with the intense creaminess of the pepper sauce, inspired by the famous muhammara.
This is an easy vegetarian recipe, ideal for a light but complete lunch or as a tasty starter. It’s also perfect to highlight seasonal vegetables with an original touch.
If you like vegetarian recipes with an extra kick, also check out these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Vegan
- Seasonality: Winter
Ingredients for preparing Romanesco broccoli with pepper cream
- 1 romanesco (Romanesco broccoli)
- extra virgin olive oil
- salt
- black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 carrot
- 1 onion
- 1.4 oz hazelnuts (about 1/3 cup)
- 2 tbsp white wine vinegar
- extra virgin olive oil
- marjoram
- salt
- black pepper
Tools to prepare Romanesco broccoli with pepper cream
- Pot
- Baking pan
- Parchment paper
- Frying pan
- Blender
How to prepare Romanesco broccoli with pepper cream
Start by washing the romanesco broccoli and cutting it into florets. Blanch them in salted water for about 8–10 minutes: they should be tender but still slightly crisp. Drain and let them cool a little.
Arrange them on a baking tray lined with parchment paper, drizzle with oil, salt and pepper, and cook in a conventional oven at 392°F (200°C) for about 20 minutes, until golden.
Meanwhile prepare the pepper cream. Slice the peppers into strips and cook them in a pan with a drizzle of oil, the sliced onion and the carrot cut into rounds, until soft. Alternatively, you can roast the peppers for a more intense flavor.
Transfer the cooked vegetables to a blender, add the hazelnuts, marjoram, vinegar and a drizzle of oil, then blend until you obtain a smooth, homogeneous cream. Season with salt and pepper and, if you like, add a pinch of chili.
Spread a few tablespoons of pepper cream on the serving plate, place the romanesco florets on top and finish with a drizzle of oil and a few marjoram leaves.
Storage
The pepper cream keeps in the refrigerator for 2–3 days in an airtight container.
Cooked romanesco is best eaten immediately, but it can be stored for 1 day and reheated in the oven.
Tips
Do not overcook the romanesco: it should remain slightly crisp.
Lightly toast the hazelnuts for a more intense flavor.
Use roasted peppers for an even more flavorful cream.
Variations
Protein-rich vegan version: add crispy chickpeas.
Creamier: stir in one tablespoon of Greek yogurt (not vegan).
Stronger flavor: add smoked paprika or chili.
FAQ (Questions & Answers)
Can I prepare the cream in advance?
Yes, even the day before: the flavor improves.
Can I use only one type of pepper?Yes, but the mix gives a more balanced taste.
Can I skip the vinegar?
Yes, but it helps to balance the flavors: alternatively use lemon juice.
