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A Captivating Vegetable Romanesco Recipe Open

A Captivating Vegetable Romanesco Recipe

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 #yourguardianchef #italianrecipes #vegetarianrecipes
Course Appetizer
Cuisine Italian
Keyword roasted romanesco, romanesco cupcakes, romanesco savoury muffins
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cupcakes
Calories 155kcal



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 355 F - 180 C
  • Arrange over a serving dish. They can be served warm or at room temperature


  • 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


Calories: 155kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 892mg | Potassium: 93mg | Vitamin A: 2915IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 0.8mg