(Wersja polska napisana poniżej:)
Finally, summer is here, and plenty of greengrocers are popping up at the local supermarket. Wide varieties of veggies are always unique such as this Romanesco cauliflower that I really get amazed by using in my kitchen lab. I love to try new things. After all experiments lead to inventions.
Romanesco cauliflowers is also known as Romanesco broccoli, fractal broccoli or roman cauliflower which is cruciferous veggie. It is a hybrid between cauliflower and broccoli. It’s a member of the Brassica family.
I found this vegetable for the first time in Poland. And at first glance, it seems to me to be an alien veggie, but when I get closer, its intricate design makes it beautiful. Here I used frozen cauliflower, but you can use fresh. It is full of flavor, quickly cooked and slightly nutty. I’m a vegetarian and always keep an eye on the vegetable department of the supermarket.
I like sauté it (as it is more delicate), as it perfectly fits a party dish and is a great addition to any weekly meal.
The taste is much closer to broccoli. My family loves cauliflower and so do I. This recipe takes 30 minutes…and I believe it is proven an impressive dish in front of your guest.
I sauteed veggies along with veg-fried rice. This is the best combination of meals. In this rice I used homemade Panner. This Paneer is Indian paneer but of course you can buy it (named of white Italian cheese) from supermarket like- Biedronka, Auchan & Carrefour. I already posted a homemade paneer recipe in my blog. It is easy to prepare and has assorted flavors in any recipe.
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I serve these sauteed veggies with fried rice, but you can also serve them with roti/flatbread/bread. Enjoy!
Yield – 2 servings
Timing – 20 minutes
Prep time – 20 minutes
Total- 40 minutes
Sautéed veg Ingredients:
Romanesco cauliflower- 8-10 florets (frozen or fresh)
French beans- 1/3 cups (frozen or fresh)
Olive oil- 3 tbsp + 3 tbsp
Onion- 1 small, sliced
Dried Red chili- 1 pcs
Green chili- 1 pcs, chopped
Garlic- 2 cloves, finely chopped
Salt to taste
Black pepper powder- ¼ tsp
Soy sauce- 1 tbsp
Veg fried rice Ingredients:
Olive oil- 4 tbsp
Rice- 2 cups, cooked
Paneer- 100gm, fried
Onion- 1 small, sliced, fried
Cumin seeds- ½ tsp
Peas- ¼ cup, frozen
Salt to taste
Chopped Parsley leaves
Method-
First cook fried rice-
Take a pan, add some olive oil and lightly sauté the paneer. Then in the same pan, fry a little sliced onion. Take them out and keep it aside for a while.
Further, add a little oil and heat it. After heating the oil, add cumin seeds, sliced onion and peas. Sauté it until the peas are tender. Then, add cooked rice and sprinkle some salt, mix well. Now, add fried paneer and fried onions, stir quickly and garnish with parsley. Keep it aside.
Prepare sauteed Romanesco Cauliflower-
Heat a pan with a sufficient amount of water in the base. Then place the steamer inside with florets cauliflower. Steam for 3-4 minutes. Take it out and then again heat another pan with oil and sauté the steamed cauliflower florets. Set it aside.
Place the frying pan/wok. Heat with oil and add onions, dried red chili, chopped green chili and garlic, sauté it for a minute. Then, add French beans and toss it until it cooked well. Now, add the fired florets and toss in spiced oil until mixed. Sprinkle some salt and black pepper powder. Finally add little drops of soy sauce, mix well, then serve warm with prepared veg-fried rice. Enjoy your meal.
Note- Romanesco cauliflower is delicate, so you can cook it without steam, just toss the florets in spiced oil and serve hot. Storage- Best recipe for a lunch box. You can store it in a refrigerator for up to 1-2 days.
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