These delicious and easy biscuits are a fun way to use Romanesco! The brassica is a bit like a cauliflower/broccoli and has a pleasant nutty taste – perfect in cardamom cookies!
I’m always intrigued by romanesco, the green, spiky cross between a broccoli and a cauliflower. Here I’ve added it to lemon cardamom biscuits, which compliment the mild, sweetly nutty taste of the vegetable. They are difficult to come by when they’re out of season, but cauliflower can be substituted in this recipe if you can’t find one.
Romanesco – the psychedelic brassica
Farmers markets are once again starting to be piled high with this psychedelic-looking vegetable. Those bizarre, mesmerizing spikes and that lurid yellow-green colour always beckon me. One of those vegetables that you can only buy in season (late summer to early autumn – stock up now!), these brassicas taste like cauliflower – mild and nutty – and can be cooked in the same way. Sometimes called Romanesco Broccoli and sometimes Romanesco Cauliflower, you can steam, boil or bake it. You could grate it to make cauliflower rice, make it in cheese sauce, or, as I plan to do next, segment those crazy spikes, toss them in miso paste and roast them in the oven.
Get the recipe
- 150g (5.5 oz, ¾ cup) raw Romanesco (or cauliflower)
- 100g (1/2 cup) unsalted butter, softened (or vegan spread)
- 100g (1/2 cup) sugar
- 1 lemon, zest and juice
- 100g (1 ¼ cup) porridge oats
- 125g (1⅛ cup) self-raising flour
- 1 teaspoon cardamom seeds, ground in a pestle and mortar
- Preheat oven to 180C/350F. Line a baking tray with parchment.
- Finely grate the Romanesco or whiz it in a food processor until it resembles fine crumbs. Heat it in the microwave, or in a dry pan on the stove, for 2 minutes to dry it out slightly. Allow to cool.
- Cream the butter and sugar with an electric whisk until light and fluffy. Add the lemon zest and juice and mix well.
- Stir in the romanesco, oats, flour and ground cardamom and combine.
- Roll the batter into balls, place on the prepared baking tray and press down lightly with a fork.
- Bake for 10 minutes or until golden. Cool slightly on the tray and then cool completely on a wire rack.
PIN FOR LATER!
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Romanesco photo courtesy of Shutterstock by Isantilli