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Roasted Romanesco with Aioli & Fried Capers

Roasted Romanesco with Aioli & Fried Capers

This is quite possibly the best vegan dish I have ever eaten. Adapted from Gwyneth's "It's All Good" cookbook- I knew it was going to be a hit. Romanesco is a funny little vegetable that you can usually find in farmer's markets and organic grocery stores. Try this recipe and let me know what you think!

/// Ingredients ///
1 head of romanesco (outer leaves removed and discarded)
extra virgin olive oil
course sea salt
1/4 cup capers, rinsed and dried on a paper towel
1/2 cup Vegenaise
1 garlic clove, very finely minced
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped Italian parsley

/// Directions ///
Preheat the oven to 425 and set the rack in the middle. Line a baking sheet with parchment paper, place the romanesco on it, and drizzle with 3 tablespoons of olive oil. Sprinkle evenly with a nice pinch of salt and roast, stirring now and then, until each floret is softened and a bit charred in places, about 1/2 hour. 

Meanwhile, heat 1/2 inch of olive oil in a small skillet and set over high heat and fry the capers, stirring once or twice until really crispy, about 2 minutes (be very careful when doing with this, as they tend to pop a bit). Remove the capers from the hot oil with a slotted spoon, transfer them to a plate and set them aside. 

Whisk together the Vegenaise, garlic, and lemon juice to make aioli, and season to taste with salt. Transfer the roasted romanesco to a platter, drizzle with the aioli and scatter the fried capers and the chopped parsley over the top. Serve warm or at room temperature. 
 

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