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The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design.
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What is a Romanesco cabbage
This vegetable is a cross between broccoli and cauliflowers and it is also called broccoflower, but do not worry it is not genetically engineered. They are naturally bred. You can read more about it in this interesting article: A Brief History of Genetic Engineering
Not only it is beautiful to watch but it is also delicious to eat. It has a sweet nutty flavour and a firm consistency which makes it perfect for soups.
It can be cooked as broccoli or cauliflower. As a winter comfort food, I use it to make a mashed Romanesco soup and add pasta and sausages. It is one of my family favourites.
However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe with Romanesco where its shape was preserved and enhanced.
When I was little, I used to make a savoury carrot cake flan, so I decided to experiment with it to create savoury muffins. I used the gorgeous Romanesco floret to top the muffins replacing the usual icing.
When to serve this romanesco recipe
These savoury cupcakes dough is made with the usual butter, flour, eggs and baking powder. However, they are not sweet, instead of sugar they are mixed with carrot mash and cheese.
The crispy buttery cheesy carrot dough is the perfect match to a creamy nutty Romanesco, but that is not all. What a perfect combination of colours!
Not only those muffins have a beautiful pastel shade which is perfect for Easter Monday Picnic, they even have the colour of the Irish Flag.
So for the joy of my Irish husband, I will make them again for St Patrick’s day.
Preparing the romanesco
- Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
- Boil them for 10 minutes in salted water
- Drain them and blanch them by immersing them in icing water to preserve the nice green colour.
Making the carrot muffins
- Clean the carrots and boil them for 20 minutes
- Mash the carrots and let them cool down completely
- Whip the butter until soft, then add the eggs
- Sift the flour with the baking powder and the salt and add to the mix
- Last, add the carrot mash and the cheese
- Distribute the carrot mix into the 12 muffins moulds
- Top the muffins with the romanesco florets
- Bake for 35 minutes at 355 F – 180 C
- Arrange over a serving dish.
- This Romanesco recipe can be served warm or at room temperature
More savoury vegetable starters
If you like this recipe and you would like to make a buffet with more vegetable starters, here are some ideas:
- Wild asparagus flans
- Ham Spread Terrine With Cognac
- Baked frittata with wild mushrooms
- Italian zucchini frittata
- Fried zucchini flowers
- Fried eggplants balls
If you are making this Romanesco recipe leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋 A Captivating Vegetable Romanesco Recipe
Ingredients
- 1 Romanesco cabbage you will need only half
- 1 tbsp salt to boil the romanesco in salted water
- 3 large carrots
- 1 cup flour
- 1/2 cup butter
- 4 fresh eggs
- 1/2 cup grated Gruyere cheese
- 1 tsp salt
- 1 tsp baking powder 2 tsp
Looking for kitchen gadget gifts?Instructions
Preparing the romanesco
- Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes1 Romanesco cabbage, 1 tbsp salt
- Boil them for 10 minutes in salted water
- Drain them and blanch them by immersing them in icing water to preserve the nice green colour.
Making the carrot muffins
- Clean the carrots and boil them for 20 minutes3 large carrots
- Mash the carrots and let them cool down completely
- Whip the butter until soft, then add the eggs1/2 cup butter, 4 fresh eggs
- Sift the flour with the baking powder and the salt and add to the mix1 cup flour, 1 tsp salt, 1 tsp baking powder
- Last, add the carrot mash and the cheese1/2 cup grated Gruyere cheese
- Distribute the carrot mix into the 12 muffins moulds
- Top the muffins with the romanesco florets
- Bake for 35 minutes 355 F – 180 C
- Arrange over a serving dish. They can be served warm or at room temperature
Video
Notes
- If you cannot find romanesco you can substitute with broccoli or cauliflowers
- To mantain a bright green colour of the Romanesco, immerge in iced water once you strain them from their boiling water
- Before you make the muffin mix, make sure the carrot mash is completely cold otherwise it will cook the egg
Molly Kumar
WoW, these look so much fun n delicious to make. I’ve cooked with Romanesco before but never added it to a flan. Pinning to try soon.
Laura
Thank you Molly, let me know what you think when you make it. I look forward to have your feedback
Liz @ I Heart Vegetables
Ohh that sauce sounds delicious! And I feel like it’s super versatile. I can think of so many ways to use it!
Laura
Thank you, yes you can make so many things with it
Pam Greer
It looks like something from the future doesn’t it?! I love how you thought of how to make sure it’s unique design stayed present.
Laura
Thank you Pam, it does look like something from the future
Joyce
wow cool! Those romanesco veggies look sooo psychedelic! heehee! I love how you made a carrot cake savoury! The sweetness from the carrot and the saltiness of the cheese sounds so heavenly together!
Laura
Thank you Joyce. It is indeed
Tara
Such a great use for Romanesco! I love that color. I have seen Romanesco in the store, but haven’t really known how to prepare it.
Laura
Thank you Tara, you should really try it
Elaine @ Dishes Delish
Yum, Yum! I’ve never had this romanesco vegetable but I am so intrigued that I want to run out and get some! I love both sweet and savory muffins and this muffin looks so delicious! I think I’ll make this for my sister as she loves savory muffins! I can’t wait to taste these delights!
Laura
You really need to try it, it is worth even a long drive to the shop
melve
Wonderful! My little girl love carrots, never tried carrot cupcakes before. Thanks for sharing.
Laura
Thank you Melve, I am sure she will like those ones
Brian Jones
What a great looking idea, I love the little caught bits on the tip of the cauliflower, I bet that adds a lovely bitter seasoning… Romanesco caulifllower always looks so spectacular!
Laura
Thank you Brian, I could stare at it for hours
Elizabeth Speicher
This recipe is intriguing, and I would love to make it soon. The recipe ingredients list calls for 1/2 cup grated Gruyere cheese, but I do not see it in the recipe instructions. I’ve checked a couple of times, but I might just be missing it. Is it incorporated in the batter or is it a topping?
Thanks,
Elizabeth Speicher
Laura
Thank you for letting me know. The cheese is incorporated into the mix. I will add it to the instructions
Beth
This is such a unique recipe! I have a recent with obsession with Romanesco! You are so right, it is captivating!
Laura
Thank you Beth, it is like an obsession to me. So beautiful
cakespy
As promised, these are truly captivating!!! I want to eat these little alien science project muffins! Tee hee <3
Laura
Hello Cakespy, I am glad you like those little cakes. Making the most of scientific beauty
Luna
BELLO! Super simpatico!