Roasted Romanesco Broccoli with Chickpeas & Olives

By DK on Mar 16, 2012
Roasted Broccoli Cauliflower with Chickpeas and olives
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?
Roasted Broccoli Cauliflower with Chickpeas and olives
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.
Roasted Broccoli Cauliflower with Chickpeas and olives
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).
References
recipe adapted from cooking light magazine
Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 3 people
Yield: Total around 6 servings with a serving size of 2/3 cups
Ingredients
  • 10 Oz Romanesco Broccoli
  • 6 Oz Cauliflower florets
  • 10 large Spanish Olives, sliced (see Tips)
  • 8-10 garlic cloves, coarsely chopped (or as per taste)
  • 1/2 cup Chickpeas
  • 1 Bay leaf
  • 2-3 tbsp olive oil
  • Crushed Red Peppers to taste
  • 1/4 tsp Sea salt, or to taste
  • Cilantro/Parsley leaves to garnish
Tips
1. Spanish Olives: The original uses 24 green Spanish Olives. I had a bottle of Super Colossal Spanish Olives stuffed with Pimentos. I used 10 of them and sliced them thinly.
Method
1
Preheat oven to 450F. Soak the Chickpeas overnight and then cook it in a pressure cooker along with Bay leaf for 2-3 whistles.
Roasted Broccoli Cauliflower with Chickpeas and olives
2
It should retain the shape yet be soft.
Roasted Broccoli Cauliflower with Chickpeas and olives
3
While that's cooking, prepare the cauliflower and romanesco. Chop them into florets and wash them well.
Roasted Broccoli Cauliflower with Chickpeas and olives
4
In an oven proof/roasting  pan, add the florets, olives, peppers and salt  together along with cooked chickpeas. Do not add the chickpeas cooking water. Retain it for some other use (soups, broth, instead of water to make parathas/rotis etc )
Roasted Broccoli Cauliflower with Chickpeas and olives
5
Add olive oil
Roasted Broccoli Cauliflower with Chickpeas and olives
6
and toss the ingredients well.
Roasted Broccoli Cauliflower with Chickpeas and olives
7
Bake at 450F for 20-25 minutes (give it a quick stir midway)
Roasted Broccoli Cauliflower with Chickpeas and olives
8
or until you find that the cauliflower and broccoli have browned and looking crisp.
Roasted Broccoli Cauliflower with Chickpeas and olives
Serve hot garnished with cilantro/parsley. We enjoyed it by stuffing it into tortillas along with Mexican Rice , like a Burrito. Roasted Broccoli Cauliflower with Chickpeas and olives
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15 Responses to “Roasted Romanesco Broccoli with Chickpeas & Olives”
  1. Smithe377
  2. Viji

    I am not a big fan of Olives. Should I substitute with anything or just omit? This looks delicious and I do not want to lose the flavor…

  3. Celeste

    This is totally delicious and a combo I never thought of. I put in cauliflower too and sprinkled some TJs crispy toasted onions on top. The crispy onions got a little chewy and mixed in with the olives and the roasted chickpeas giving it a good savory taste.

  4. Edna Lewis

    Several modifications: Roasted chopped onions with the Romanesco; used canned chickpeas; served over bulger mixed with chopped tomatoes and herbs; tossed with parmesan cheese. Yes, this is going into the rotation. Thanks.

  5. maria

    DK can i use canned chick peas with this i don’t have a pressure cooker and also where can i get that type of broccoli or can i use the regular broccoli…thank you! Making the potato fritters tomorrow! :)

    Yes you can def. use the canned chickpeas. You can also use regular broccoli instead –DK

  6. cjeet
  7. Looks yummy. I love your addition of chick peas will do so next time i make roasted cauliflower

  8. Wow, this is new to me DK.Would try this with the regular broccoli. Never roasted chicpeas as well. :) . Too inviting combo with rice and tortillas :-P

  9. bergamot

    lovely broccoli. this is a nice dish

  10. nikita

    its nice to see that you mention what you paired the dish with.

  11. I had never seen romanesco broccoli before. I loved the patterns on it. Great recipe as usual DK

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