Page title and description

Vegetarian mains
Roasted Romanesco with almonds and pistachios
Ingredients
- 200g bulghur wheat
- 2 small or 1 very large Romanesco
- olive oil
- 100g flaked almonds
- 100g shelled pistachios
- large bunch fresh parsley, leaves finely chopped
- large bunch fresh mint, leaves finely chopped
- finely grated zest and juice of 1 lemon
- pomegranate seeds (optional)
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
25 min
PT25M
-
Step 1
Preheat oven to 190°C/Gas 5. -
Step 2
Put the bulghur in a heatproof bowl and pour over at least twice the volume of boiling water. Leave to stand. -
Step 3
Cut the Romanesco into roughly equal sized florets (not too large, or they will burn before they cook). Toss in just enough oil to coat and season. -
Step 4
Roast for 15 minutes, turning once, until just starting to crisp at the edges. -
Step 5
Put the almonds and then the pistachios in a dry frying pan (you'll probably need to do this in batches). Dry fry, stirring now and then, until golden, then chop roughly. -
Step 6
Check the bulghur is cooked, draining off any excess liquid. Toss in a bowl with the Romanesco, nuts, herbs and lemon zest. -
Step 7
Season and add lemon juice and olive oil to taste. Transfer to a serving bowl and scatter with pomegranate seeds, if using.