Inspired by what was fresh at the Farmer’s market, this savory and delectable dish could be enjoyed as a side or on its own as a filling main course. Featuring crispy capers and garlic-y mayonnaise, you’ll want to ready your cast iron pans and get to cooking. Featured in this video are me – the Mama chef, and 2 little peanut sous Chefs, Bear & Isabelle!
Romanesco and Maitake Deliciousness
- 3-4 baby Romanesco heads (or one big one)
- Olive oil
- 1/2 a small shallot
- 1 clove of garlic
- 1/2 lemon
- 3 large maitake mushrooms
- 1/4 cup water
- 2 tbsp shoyu
- 3 tbsp olive oil
- 2 tbsp capers
- 1/2 cup veganaise
- 2 cloves of Garlic
- Juice of one Lemon
- 1/2 cup Parsley
Blend together and serve!
Start by peeling away the outer leaves of the Romanesco. Do not discard these as we are going to cook these up, and make them delicious. Waste not, want not! Cut the Romanesco into florets that are roughly the same size. Place them on a lined baking sheet, and drizzle with 2 tbsp of the olive oil – toss around to coat. Bake at 400 for 25-30 minutes.
Chop up the Romanesco greens. Add 1 tbsp of olive oil to the skillet, and sauté over medium heat. Add 1/2 a small shallot diced, one clove of garlic and sauté until onions are translucent. Finish with the juice of half a lemon.
Over high heat, add a few tablespoons of olive oil into a saucepan. Once the oil is hot, add the capers and crisp up for about 5-7 minutes. Remove with a slotted spoon.
Cut the maitake mushrooms into 1/2-inch-thick pieces. Add 1 tbsp of olive oil into a skillet and over medium high heat, start searing the mushrooms. After about 5 minutes add 1/4 cup water if needed to stop the mushrooms from sticking. Sauté for another 3- 5 minutes and add tbsp of shoyu (good quality soy sauce) -then cook for another 2 minutes and they are done! Squeeze lemon on top.
Top the Romanesco greens with the maitake mushrooms.
Plate the roasted Romanesco florets, and sprinkle with the crispy capers and a big dollop of Garlic-y veganaise!