Take Back the Kitchen with Alma Schneider

P1050835.jpgWho likes freaky vegetables? The broccoli romanesco is one of the coolest looking veggies I have ever seen, so much so, that I hate to cut it up. Alas, dinner called and I needed to make a dish so I decided to incorporate it. Here is the result and I hope you like it!
Roasted Romanesco with Garlic Buckwheat Noodles for One:
one head of Romanesco, cut up like a cauliflower into small chunks, discarding the core
olive oil or olive oil spray
1/4 cup heavy cream
one clove thinly sliced garlic
2 oz. or one serving buckwheat noodles, cooked (feel free to use any type of noodle)
crushed red pepper to taste
juice of 1/2 small lemon or a tsp or two
salt to taste
ground black pepper to taste
Roast pieces of Romanesco on a parchment lined cookie sheet at 450 degrees for ten minutes after you have coated them with a bit of olive oil. Remove from oven
While they are roasting, boil your buckwheat noodles (can get at most supermarkets, Whole Foods and Asian food stores), drain and set aside.
In a little saucepan, heat up the heavy cream over a low simmer and add the garlic slices, lemon juice, dash of salt and black pepper. Simmer for about 3-5 minutes until it reduces and gets a little thicker.
Place about 1/3 of roasted romanesco over the plate of pasta, top with the sauce and sprinkle on some crushed red pepper. Yum!
For more great recipes from Alma, visit her at Take Back the Kitchen.