This irresistible Romanesco Recipe with Chorizo and Tomatillo Sauce makes for a great weeknight dinner or a winning side. Maybe you bought some Romanesco, enticed by its unique appearance and exotic name, but now find yourself wondering “What in the world do I actually do with this to make it taste good?” TABLE has your back. We’ve come up with a romanesco recipe featuring some Latin ingredients for a unique meal that will have you falling in love with tiny cauliflower.

What is Romanesco? 

The most common misconception about romanesco is that it’s a form of broccoli. It’s actually a very small cauliflower. What makes it special is its appearance. It naturally has a fractal-like pattern in its florets. Its nutritional profile is similar to that of broccoli, but it’s also a great source of Vitamin C and K. Consider swapping out plain old broccoli and cauliflower for an intriguing upgrade in your vegetable dishes’ presentation!

Romanesco with Chorizo Sauté and Tomatillo Salsa Recipe

Romanesco with Chorizo Sauté and Tomatillo Salsa Ingredients

• 1 head Romanesco, cut into bite-sized pieces
• 1 lb Spanish Style Chorizo, thinly sliced
• 1 cup tomatillo salsa
• 1 tbsp olive oil

For the Tomatillo Salsa:

• 1 lb tomatillos, husked and rinsed
• 2 jalapeños
• ½ cup pepitas
• ¼ cup chopped onion 
• 1 garlic clove, minced
• ½ cup coarsely chopped cilantro 
• 1 cup salsa (We used Down The Hatch Salsa from Clarion River Organics)

Romanesco and Salsa Instructions

1. To begin to make the salsa, heat broiler, positioning a rack at the highest setting under the heat.
2. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side.
3. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
4. Add chiles, onions, garlic, cilantro, pepitas and 1 cup Down The Hatch Salsa to blender and blend to a coarse purée. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
5. To cook the romanesco, in a large  cast iron skillet add 1 tablespoon olive oil and sauté romanesco until tender and slightly browned.
6. Add in sliced chorizo and continue to sauté until slightly crispy. Serve with tomatillo salsa and garnish with pepitas. 

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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