I know I have mentioned it before, but we have fallen in love with roasted cauliflower and have been enjoying it often last couple of months - thanks to the season. Its at its best during winter and I can feel it in the taste. Every time I make it, I try to add in a variation. So the last time I went in for my usual grocery shopping, I spotted these alien looking cauliflower thingies called as Romanesco Broccoli. I had a faint memory of reading about it in the internet - so I immediately took my phone to verify if they are not GMO. With a green signal, I took one of them home. Just look at those beautiful patterns - aren't those simply amazing to look at?

Turns out, that they are amazing to taste too. They taste like a cross between broccoli and cauliflower. They are nutritious and very low in calories. Since we love roasted broccoli and roasted cauliflower, I thought why not try the same method for these too. I am glad I did.  They were quite firm, retained their color after cooking and had a slight broccoli like taste although milder.

I used a recipe from a Cooking Light magazine, that used only cauliflower along with delicious additions. Instead of using all cauliflower, I used Romanesco predominantly along with other minor changes. We loved this combo a lot - thanks to which I have till date made it like 4-5 times already. This dish is immensely nutritious and filling. Chickpeas provide the protein thereby making it hearty.  The olives add tanginess and blends immensely well with the cauliflower and romanesco. We paired this side dish with Mexican Rice and tortillas along with a spring onion yogurt sauce (raita).