Bold, vibrant, and full of flavor — these Romanesco Steaks are a deliciously unique dish. Roasted to perfection and served atop creamy Greek yogurt, with zesty chimichurri and a burst of pomegranate, they’re sure to impress at any meal.
Ingredients
1 romanesco
1/2 cup fresh parsley
1/4 cup fresh oregano
4 cloves garlic
1 teaspoon crushed red pepper
3 red wine vinegar
1/2 teaspoons salt
black pepper, to taste
1/3 cup EVOO
Greek yogurt
A couple spoonfuls of pomegranate, optional garnish
Directions
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Preheat oven to 375° F.
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Rinse produce.
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Cut Romanesco into about 1/2” slices.
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Gather fresh parsley and oregano leaves.
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Prep 4 garlic cloves.
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In a food processor place herbs, garlic, crushed red pepper, red wine vinegar, salt and pepper – then chop until it’s a saucy consistency.
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Add chimichurri and olive oil to a bowl then stir.
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Place Romanesco slices on a baking sheet with parchment paper. Slather both sides in chimichurri then season with salt.
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Bake for about 12 minutes, take out and flip, then bake another 12 minutes.
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Prep a plate with a layer of Greek yogurt.
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Place Romanesco steaks on top, drizzle with more chimichurri, salt and pomegranate arils.
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