The Update

Roasted Romanesco with White Bean Dip

4 servings | $12.51 | $3.13 per serving

Level: Easy | Prep time: 10 minutes; Cook time: 25 minutes; Total time: 35 minutes

This chartreuse fractal brassica is a visual delight packed with vitamin C, vitamin K, dietary fiber, and carotenoids, and usually appears in the stores in springtime. You can substitute broccoli or cauliflower as the main vegetable when romanesco isn’t available. You can also use any white bean in place of cannellini. Take it to another level with vegetable ash. Thanks to our friends at The Bite for sharing this seasonal recipe.

Ingredients

Romanesco

• 2 heads romanesco, outer leaves and core removed and cut into bite-sized florets ($8.44)
• 2 tablespoons extra-virgin olive oil ($0.55)
• 1 teaspoon kosher salt ($0.03)
• 1/2 teaspoon freshly ground black pepper ($0.02)

Dip

• 1 1/2 cups cooked cannellini beans, drained and rinsed ($1.50)
• 2 tablespoons extra-virgin olive oil ($0.55)
• Zest and juice of 1 lemon ($0.72)
• 1 garlic clove ($0.08)
• 1/2 teaspoon sea salt ($0.01)
• 1/4 teaspoon freshly ground black pepper ($0.01)
• 2 –4 tablespoons water, if needed
• 2 teaspoons fresh rosemary leaves, finely chopped ($0.33)

Garnish

• 1 tablespoon extra-virgin olive oil ($0.27)
• 1 teaspoon vegetable ash, optional

Instructions

Romanesco

1. Place an empty sheet pan into the oven and preheat to 400°F. Place
2. the romanesco florets into a large bowl, drizzle with olive oil, salt, and pepper, and toss to combine.
3. Remove the preheated sheet pan from the oven and carefully turn the florets out in an even layer onto the hot pan. Return the pan to the oven and roast romanesco until tender and golden brown, approximately 25–30 minutes.

Dip

1. Meanwhile, in a food processor, pulse the beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. If you desire a smoother consistency, keep the food processor running while slowly adding up to
2. 4 tablespoons water. Process until smooth. Blend in the fresh rosemary.

Serve

Serve family style: spoon the white bean dip onto a platter, drizzle with some olive oil, sprinkle with vegetable ash (optional), and place florets all around.

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