Bloody Romanesco | Epic vegan dish

Have you heard of Romanesco cauliflower before? A.k.a. Romanesco broccoli? If you’ve lived in Italy, probably yes. If you are not that fortunate, Romanesco may sound and look quite exotic to you.

No fear, my friend! In this case, looks are definitely deceiving. Romanesco cauliflower/broccoli is, well… something between both of the above mentioned veggies, when it comes to taste, and you can cook it the same way you would typically cook a regular cauliflower.

Today I’ll share with you a 100% vegan dish with Romanesco.

This epic plant-based dish will consist of 3 components: roasted Romanesco cauliflower, vegetable demi-glace and avocado hummus.

You can watch the full video of me making this Bloody Romanesco here

Vegetable demi-glace

1L Vegetable broth
20g Tomato paste
100g Dry red wine
5g Salt
0.5g Xanthan gum
1.5g Pectin powder

Ingredients, you’ll need

Directions

Heat up your pot, add a little bit of frying oil and fry the tomato paste, to the point that it darkens in colour.
Deglaze the pot with red wine, make sure that all the alcohol is evaporated.
Add the vegetable broth, bring to simmer and simmer for around 30 min, until the liquid reduces in volume by half.
Strain the reduced broth through a cheese cloth.
Pour the strained liquid in a blender and start blending.
Gradually add the Xanthan gum and Pectin. Make sure it’s fully mixed.
Bring the mixture back to boil and boil for around a minute, season to taste.

Avocado hummus

800g Cooked chickpeas (peeled)
50g Honey tahini paste
5g Salt
10cl Confit garlic
Juice of 1/2 Lemon
1 large Avocado
10g Ice water

Ingredients

Directions

Process the peeled chickpeas with tahini, garlic and lemon. Take your time to really puree everything.
Add avocado and process everything together.
Season to taste.
Start processing again and slowly add ice-cold water to aerate the hummus and make it really smooth.

Here’re a few

Plating options

Tools & ingredients, you might need for this recipe

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