has truly come to be the place where all cultures meet. Mostly, it's peaceful.
I often talk
of keeping things pure, upholding tradition. I believe in that with my heart. But
when I want to be creative? All cultural barriers go down, and every ingredient
is fair game for my dinner.
I saw a recipe for roasted Romanesco cauliflower on a vegan site and it got me
started pulling out the ingredients. Cauliflower is trendy right now, and with
good reason. It is a wonderful vehicle for all kinds of interesting flavors.
And it is healthful, too.
Bring on the
citrus flavor! Preserved lemons: Morocco. Macadamia nut oil with lemon myrtle:
Australia. (Thanks, John at He Needs Food!)
meat, for good measure. Pancetta: Italy. (Definitely NOT vegan.)
for depth. Vermouth: France.
zing. Pimentón: Spain. Aleppo pepper: Syria. Black pepper: India.
was all over the map - or globe, as it were.
Roasted Romanesco Cauliflower
heads Romanesco cauliflower (glad you had these,
1 cup dry vermouth
extra virgin olive oil
macadamia nut oil with lemon myrtle
leeks, washed and chopped
1/2 cup lemon juice
Moroccan lemon, peel only
1 teaspoon Aleppo pepper
2 ounces pancetta
to 400°F. Trim stem, if
necessary, so that the cauliflowers sit evenly. Place them in a large pot that
has a lid. Carve an X a third of the way down into the top of each cauliflower.
Pour the vermouth over top of the cauliflowers, gently prying open the place
when you cut the X so that the vermouth seeps down.
In a small
bowl, combine olive oil and macadamia nut oil with diced shallot, chopped
leeks, lemon juice, spices, salt and pepper. Pour over the cauliflower, again
prying open the X to let the flavors in.
Bake for 40
minutes, then remove the lid, sprinkle with pancetta, and cook for another
10-15 minutes. Remove from the oven and serve with a grating of
Parmigiano-Reggiano. It may be served hot or at room temperature.