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Roasted Romanesco with White Bean Dip

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Cost: $12.51

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

  • Place an empty sheet pan into the oven and preheat to 400°F. Place
  • the romanesco florets into a large bowl, drizzle with olive oil, salt, and pepper, and toss to combine.
  • 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

  • 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
  • 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.