Pic of Roasted Romanesco with almonds and pistachios

Roasted Romanesco with almonds and pistachios

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Vegetarian mains

Roasted Romanesco with almonds and pistachios

Side Serves 4 40 min
Beautiful, fractal romanesco tossed with toasted almonds and pistachios, fresh herbs, lemon juice and bulgur. This elegant, healthy vegan-friendly main is a good, quick weeknight dinner. Garnish with jewel-like pomegranate seeds if you can find them for added crunch and sweetness.


  • 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


Prep time: 15 min
Cooking time: 25 min
  • 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.

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