These roasted romanesco are pretty aromatic once they’re drizzled with the hot coconut oil that’s flavored with a few spices, garlic and curry leaves. I usually eat it with a little plain yogurt on the side or with some rice. Just be extra careful when you add the garlic and curry leaves to the hot coconut oil as it will spurt since both contain water and water and oil hate each other! roasted romanesco with curry leaf makes 4 servings 4 baby romanesco 1 1/2 tsp sea salt 1 tsp freshly ground black pepper 2 Tbsp olive oil 2 Tbsp coconut oil 1 tsp white sesame seeds 1 tsp cumin seeds 1 tsp ground coriander seeds 1 tsp urfa biber flakes 1 tsp minced garlic 8 fresh curry leaves, washed and wiped dry 1 Tbsp freshly squeezed lime juice Place a wire rack at midlevel and preheat the oven to 425F. Remove and discard any leaves that might be attached to the romanesco. Sprinkle the romanesco with the salt and pepper and place them in a baking dish. Drizzle the olive oil over the romanesco and toss to coat evenly. Place the baking dish in the oven and cook until the romanesco are tender and the slightly charred for about 15 to 20 minutes. Remove the baking dish from the oven and keep warm. Heat the coconut oil in a small skillet on medium-high heat. When the oil is hot, add the sesame, cumin and coriander and cook for 20 seconds till the seeds start to pop. Now carefully add the urfa biber, garlic and curry leaves and cook for 20 to 30 seconds until the leaves start to turn crispy [See note below]. Pour the hot oil mixture with the spices over the roasted romanesco, drizzle the lime juice, and serve immediately. Note: *Be careful when you add the curry leaves and garlic as the oil was spurt. To avoid getting burned, using a lid or screen. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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