Romanesco cauliflower is one of the coolest looking vegetables. I always take a few days to cook it because I like opening my fridge and seeing a spiky green diamond in there! I read somewhere that “It’s the Lady Gaga of Cauliflower,” which is a pretty accurate description. Despite it’s funky look, it tastes just like regular cauliflower. I had seen a recipe recently that used cauliflower as mock couscous and thought that would be a fun experiment. I loved it! I even mixed some of the leftovers into my scrambled eggs in the morning, which was delicious. I will definitely be making this again!
1 large romanesco cauliflower (or two if really small)
1/4 cup water
2 garlic cloves
2 green onions, chopped
1 small carrot, shredded
1/3 cup sliced almonds
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon fresh ginger, minced
Salt and pepper, to taste
1 pound flank steak
1/2 white onion, sliced
2 tablespoons butter
Salt and pepper
Salt and pepper the steak and let it sit for about 15 minutes. Doing this makes it more flavorful! In the meantime, make the couscous.
Chop up the romanesco and add it to a food processor, blending until it resembles the texture of couscous. Best to do it in smaller amounts so it breaks up evenly. Add a little olive oil to a pan and saute the garlic for a minute or so, then add 1/4 cup water and the romanesco. Cook, stirring enough that it doesn’t burn at all. Add the shredded carrot, green onions, and ginger. Next add the cumin and tumeric, then salt and pepper to taste. Lastly, toss in the almonds. Set aside and cover to keep warm.
For the steak, add a tablespoon of butter to a cast iron pan. When it’s nice and hot throw on the steak and cook for 3-5 minutes on each side, depending on the thickness of the cut. Remove from the pan, cover with aluminum foil, and let rest for at least 5 minutes. The steak continues to cook after it comes off the pan, so resting it lets it do its thing and get nice and juicy. While the steak is getting awesome, add a little more butter to the pan and cook the onions until translucent, and making sure to scrape up any goodness leftover from the steak. Cut the steak against the grain and plate with the couscous and onion!