Romanesco alla Diavola

I first laid eyes on romanesco – a strikingly beautiful, somewhat otherworldly-looking vegetable at the autumn farmers’ market. Known as broccolo romanesco in Italian, it resembles an alien-marriage between broccoli and cauliflower, its light green buds form a fantastic logarithmic spiral. Romanesco is a visually striking example of an approximate fractal found in nature; each bud composed of smaller and smaller buds, all arranged in yet another logarithmic spiral, until it eventually terminates. If you model it's pattern on a computer, you will discover a recursive helical arrangement of cones; and amazingly enough, the number of spirals on the head of Romanesco broccoli is a (be still my heart!) Fibonacci number.

Romanesco isn't only a looker though - it is rich in vitamin C, vitamin K, dietary fiber and carotenoids. It has a milder flavor, and is more creamy and nutty than conventional broccoli or cauliflower; its tender texture making it especially well-suited to serve raw as crudités.

Alla Diavola means ‘devil’s style’ or ‘deviled’ - referring to the intense, fiery flavor that the red pepper brings -so adjust the spiciness to your liking. I love the dressing as is - it is fabulously zingy and briny and intense and I imagine it would be equally delicious over cauliflower or broccoli, should romanesco be difficult to find.

I added quinoa to make it this a one-dish meal, intending to store the leftovers in the fridge for quick and easy lunches; but feel free to serve the romanesco without, as a lovely warm salad of sorts.

Romanesco alla Diavola

(adapted from “Molto Batali” by Mario Batali)

1 large head  romanesco (about 2 pounds)

1 cup quinoa prepared with 2 cups vegetable broth (optional)

1 generous handful kalamata olives, pitted

3 Tablespoons capers, rinsed and drained

½ cup finely chopped fresh Italian parsley

Grated zest and juice of 1 organic lemon

1/3 cup plus up to ¼ cup good olive oil

1 tablespoon hot red pepper flakes

Kosher salt

5 garlic cloves, peeled

Fill a large bowl with ice water. Cut romanesco into small florets, submerge in ice water, and set aside to soak 10 minutes.

Prepare quinoa with vegetable broth according to package instructions; set aside.

Meanwhile, combine the olives, capers, parsley and lemon zest on a chopping board, and chop together until minced.

In a small pot, heat 1/3 cup olive oil with the pepper flakes over medium-low heat until hot. Remove from heat and stir in the olive mixture, 1 teaspoon salt and the lemon juice. Set aside.

Bring a large pot of water to a boil, and add 2 Tablespoons salt. Drain the romanesco from its ice bath, drop it into the boiling water, and add the garlic cloves. Cook until the florets are just tender, 5 minutes – don’t overcook. Drain well, and separate out the garlic. Mince the garlic and add to olive-caper dressing.

Place the dressing in a large bowl, add the romanesco and quinoa, and toss well. Taste, and add more salt, pepper flakes and/or lemon juice as needed. Serve hot or room temperature, drizzled with the remaining olive oil.