Sicilian Romanesco

Name: Sicilian Romanesco
Yield: Serves 2 as a main or 4 as a side
Ingredients: a generous slug of good olive oil; 50 g pine nuts; 1 romanesco or cauliflower, cut into even, bite-sized florets; handful of fresh parsley leaves, finely chopped; sunflower or light olive oil, for frying; 150–200 g couscous, depending on appetite; 25 g currants; 1 red chilli, deseeded and finely chopped; salt and black pepper; zest of 2 lemons

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

The combination of chilli, pine nuts, lemon and currants is often found in traditional Sicilian cuisine – the influence of trade across the Mediterranean from the East. It gives a lovely sweet-and-sour combination. You can use ordinary couscous but giant couscous, which can often be found in large supermarkets, is even better.

Ingredients

150–200 g couscous, depending on appetite
1 romanesco or cauliflower, cut into even, bite-sized florets
a gen

Main course
Side dish
Vegan

Method

Heat the oven to 190°C/Gas 5.

If you’re using normal couscous, spread it out in a roasting pan, just cover it with boiling water and a pinch of salt and leave it for 30 minutes, then fluff it up with a fork. If you’re using giant couscous, follow the instructions on the packet.