Smoky Buttered Romanesco with Creamy White Beans

Name: Smoky Buttered Romanesco with Creamy White Beans
Prep time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 1 tbsp extra virgin olive oil, plus extra for drizzling; 1 large romanesco (about 750g/1lb 10oz); 2 garlic cloves, finely sliced; 50 g (1¾ oz/3½ tbsp) unsalted butter; 1 tsp hot smoked paprika; 1 red chilli, finely sliced; 1 tbsp red wine vinegar; 1 tsp caster (superfine) sugar; Salt and pepper; 1 red onion, very finely sliced into rounds on a mandoline; 50 g (1¾ oz) almonds, toasted and roughly chopped; Salt and pepper; Leaves and tender stems of a small bunch of parsley; Leaves and tender stems of a small bunch of parsley; 200 ml (7 fl oz/generous ¾ cup) vegetable stock; 1 bay leaf; 1 x 600 g (1lb 5oz) jar butter beans, drained; 2 tbsp extra virgin olive oil; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

I worked for an organic veg box company in my twenties, teaching new skills with swede, and cooking vegetarian pop-up feasts around the country. Whenever I was ‘on tour’, I’d serve this hero dish with romanesco whenever it was in season. Without fail, we were always asked for this recipe when the dishes were cleared.

Ingredients

1 large romanesco (about 750g/1lb 10oz)

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Trim the base of the romanesco, discard any discoloured or very large, tough leaves, and set the remaining leaves aside. Cut a deep ‘x’ in the stalk of the romanesco, then place it snugly in a small, deep roasting dish and pour 100ml (3½fl