Hey friends!
This recipe is the result of a little stroll through my favorite produce shop… One glance at a gorgeous display of Romanesco cauliflower, and boom! It went straight into my shopping bag. The details of the recipe? Well, I figured those out once I got home! ?
And the final result? My creamy Romanesco cauliflower with curry!
I have to admit, I often cook like this—going with the flow, inspired by whatever catches my eye! I do like to plan my weekly meals, but I always leave a few slots open for spontaneous, creative cooking.
And that’s exactly how my creamy Romanesco cauliflower with curry came to life! ? A super easy, quick, and absolutely delicious recipe—approved by my top taste testers, even the picky ones! Let’s be honest, getting kids to eat cabbage isn’t always the easiest task…
But how could I resist cooking such a beautiful vegetable? I wanted to enhance it with flavors from afar… Straight from Asia, actually!
Did you know that Romanesco cauliflower is a variety of cauliflower that originated in Rome, Italy? While it dates back to the Renaissance, it was only introduced to France relatively recently, becoming widely cultivated in Brittany since the 1990s. Its mesmerizing geometry makes it a natural fractal—a real treat for math lovers! (Source: Wikipedia).
Now, back to our creamy Romanesco cauliflower with curry! I wanted something simple, quick, and packed with flavor. So, in my mind, I grabbed my passport and suitcase and headed straight to Asia! (At least in my dreams!!)
Three key ingredients take center stage in this dish: curry, ginger, and coconut milk (which you can swap for cream if you prefer). It’s the perfect way to blend local produce with exotic flavors! And honestly, I couldn’t be happier with the result—we absolutely loved it!
The kitchen tools you’ll need:
A saucepan,
A sauté pan,
A wooden spatula,
A grater,
A cutting board,
And a sharp paring knife.
That’s all you need! So, are you ready for a little culinary adventure?
The recipe, Chef!
Romanesco Cabbage Curry
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Loading...Ingredients
- 1 Romanesco cabbage
- 3 tbsp vegetal oil
- 1/2 onion
- 1 cm fresh ginger root
- 1 garlic clove
- 1 tsp curry powder
- 1 tsp curcuma powder
- 20 cl coconut milk
- Salt to taste
- Pepper to taste
Instructions
Heat a large volume of salted water to a boil.
Soak the Romanesco cabbage cut in parts with similar size and cook for 8 to 10 minutes.
Drain and soak into very cold water to keep the beautiful green color.
Stir fry the chopped onion with oil in a sauté pan.
Add the grated garlic and ginger.
Add the spices and stir fry for 2 more minutes.
Pour the coconut milk, adjust seasoning with salt and pepper.
Lastly, add the Romanesco cabbage, cook 2 or 3 minutes and serve!
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