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Truffled Romanesco with Yogurt Sauce & Pomegranate

November 16, 2011

Truffled Romanesco with Yogurt and Pomegranate

About six months ago I switched to a new CSA/Farm Shipment service–Eatwell Farms. I’ve been fantastically happy with them, and lately I’ve given a few of their suggested recipes a try. Most CSA services give recipes with their products, which I’d assume is mostly to help those who have never eaten kohlrabi, or don’t know what to do with an eggplant. That said, the recipes from Eatwell have been especially tasty ideas and have been great at combining multiple things from the shipment into one dish.

This romesco recipe is adapted from one of their more recent blog entries.

Truffled Romanesco with Yogurt Sauce & Pomegranate Recipe

1 head romanesco, green cauliflower, or cauliflower, chopped smartly and evenly
1/2 tsp ground cumin
1 tsp caraway seeds, lightly crushed
1 tsp Balti seasoning or a bit of garam masala; if you can’t get either, use more cumin and maybe a bit of paprika
1/2-1tsp kosher salt
1/2 C whole milk yogurt (I used the thin, Russian style Pavel’s)
2-3 tsp Turkish Seasoning or a mixture of oregano, garlic powder, black pepper, paprika, sumac and a pinch of cayenne
1/2 a pomegranate’s seeds (about 1/3rd cup)
2 T white truffle butter or 1 tsp truffle oil
olive oil

Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

I like to share this one as an appetizer over wine and a block of good sheep or goat’s cheese.
[schema type=”recipe” name=”Truffled Romanesco with Yogurt Sauce & Pomegranate” author=”Caroline Cadwell” image=”http://iloveyoumorethanfood.com/wp-content/uploads/2011/11/romesco.jpg” description=”A fresh, easy, and impressive way to use romanesco or cauliflower, served family style, with a mediterranean edge.” ingrt_1=”1 head romanesco or other variety of cauliflower, chopped in nice size slices” ingrt_2=”1/2 tsp ground cumin” ingrt_3=”1 tsp caraway seeds, lightly crushed” ingrt_4=”1 tsp balti seasoning or garam masal” ingrt_5=”1/2-1tsp kosher salt” ingrt_6=”1/2 C whole milk yogurt” ingrt_7=”2-3 tsp Turkish seasoning” ingrt_8=”1/2 a pomegranate’s seeds (about 1/3 C)” ingrt_9=”2 T white truffle butter or 1 tsp truffle oil” ingrt_10=”olive oil” instructions=”Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.” ]

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