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.
This vegetable is a cross between broccoli and cauliflowers.
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.
As a winter comfort food, I make a mashed Romanesco soup and add pasta and sausages.
It is one of my family favourite.
However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe 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.
To make the cupcakes I use the cupcake silicon molds, they are so easy to use and to clean.
You don't need to mess with butter and flour. (Amazon affiliate link)
Here you can find out more about my baking tools or my kitchen checklist
A Captivating Vegetable Romanesco Recipe
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
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
- 150 gr flour
- 150 gr butter
- 4 eggs
- 1/2 cup grated Gruyere cheese
- 1 tsp salt
- 1 package baking powder 3 tsp
Instructions
- 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.
- 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
- Arrange over a serving dish. They can be served warm or at room temperature
Notes
Fat 14 gr per serving
Carbohydrates 11 gr per serving
Proteins 6 gr per serving
Sugar 2 gr per serving
Sodium 3634 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
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.
Thank you Molly, let me know what you think when you make it. I look forward to have your feedback
Ohh that sauce sounds delicious! And I feel like it’s super versatile. I can think of so many ways to use it!
Thank you, yes you can make so many things with it
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.
Thank you Pam, it does look like something from the future
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!
Thank you Joyce. It is indeed
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.
Thank you Tara, you should really try it
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!
You really need to try it, it is worth even a long drive to the shop
Wonderful! My little girl love carrots, never tried carrot cupcakes before. Thanks for sharing.
Thank you Melve, I am sure she will like those ones
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!
Thank you Brian, I could stare at it for hours
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
Thank you for letting me know. The cheese is incorporated into the mix. I will add it to the instructions
This is such a unique recipe! I have a recent with obsession with Romanesco! You are so right, it is captivating!
Thank you Beth, it is like an obsession to me. So beautiful
As promised, these are truly captivating!!! I want to eat these little alien science project muffins! Tee hee <3
Hello Cakespy, I am glad you like those little cakes. Making the most of scientific beauty
BELLO! Super simpatico!