Best 4 Baked Romanesco Broccoli With Mozzarella And Olives Recipes
Baked romanesco broccoli with mozzarella and olives is an elevated and visually stunning vegetarian dish perfect for a special dinner or as a unique side dish. This recipe showcases the intricate beauty of romanesco broccoli, its florets resembling a work of art, and pairs it with the flavors of salty mozzarella, savory olives, and aromatic garlic. The baking process intensifies the flavors and textures, resulting in tender broccoli with a crispy outer layer, melted mozzarella that forms golden brown spots, and slightly wrinkled olives. Served with a hint of fresh herbs and a sprinkle of Parmesan cheese, this dish is sure to impress and delight your taste buds.
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BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
BROCCOLI MOZZARELLA CASSEROLE
Make and share this Broccoli Mozzarella Casserole recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- place broccoli in casserole dish, side by side (lightly cooked).
- In a medium mixing bowl, mix soup and sour cream together.
- Pour mixture over broccoli.
- top with mozerella cheese.
- Cover with foil -somewhat loosely; don't let cheese stick to foil.
- Bake until bubbly cheesy on top.
ROASTED ROMANESCO CAULIFLOWER WITH OLIVES AND LEMON
Refreshing way to eat the nutty Romanesco cauliflower.
Provided by Di
Categories Roasted Cauliflower
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
- Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 8 g, Fat 14.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 0.7 g
ROASTED ROMANESCO
This crazy looking vegetable is better than broccoli!
Provided by MK!
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
- Roast in the preheated oven until tender, 15 to 20 minutes.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g
Tips:
- Choose fresh, vibrant Romanesco broccoli for the best flavor and texture.
- Trim the Romanesco broccoli into small florets for even cooking.
- Blanch the Romanesco broccoli in boiling water for a few minutes to tenderize it slightly and enhance its color.
- Use a combination of mozzarella and Parmesan cheeses for a rich, gooey flavor.
- Add olives, sun-dried tomatoes, or roasted peppers for a pop of color and flavor.
- Season the dish with salt, pepper, and garlic powder to taste.
Conclusion:
Baked Romanesco broccoli with mozzarella and olives is a simple yet elegant dish that is perfect for any occasion. The roasted Romanesco broccoli is tender and flavorful, while the melted mozzarella and gooey Parmesan cheeses add a rich, creamy texture. The olives and sun-dried tomatoes add a touch of acidity and sweetness, while the garlic powder and herbs provide a savory depth of flavor. This dish is sure to impress your guests and is a delicious way to enjoy this unique and healthy vegetable.
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