Romanesco has to be one of the most amazing looking vegetables, but what can you cook with it?
Well we like to use it in a variation of Cauliflower Cheese … Romanesco Cheese.
- 50g Smoked Bacon Lardons
- 25g of Grated Mature Cheddar Cheese (for topping)
For Cheese Sauce
- 50grams Butter
- 1 tsp Plain Flour
- 1/2 tsp Mustard
- 50g Grated Mature Cheddar Cheese
- 300ml Milk
Prepare and cook the Romanesco and Bacon Lardons
Cut the Romanesco into floret sized pieces and steam for 8-10 mins. While the Romanesco is steaming, pan fry the bacon lardons.
Make the cheese sauce
Melt the butter in a pan on a low heat. Stir in the flour, and then as soon as the flour and butter have mixed, steadily pour in the milk and stir. Continue stirring and increase to a moderate heat. As the mixture begins to thicken add in the grated cheese and mustard and stir in.
Assemble and bake
Place the steamed Romanesco into an ovenproof dish, pour over the cheese source and mix in the bacon lardons. Sprinkle over the grated cheese a place in the oven (200 degrees C) until the cheese goes golden brown.