{ Whole Grilled Romanesco with Herb Aioli }

Romanesco. This lime-green stunner is as tasty as it is eye-catching with its fractal head and crown-like florets. A relative of the broccoli family with a taste and texture similar to that of cauliflower, it is a delight to both children and adults alike! Slightly nutty, it pairs deliciously with the likes of garlic, aged cheeses, white wine– or with an herb aioli such as this!

This simple dish highlights the earthy flavours by slicing a whole head in half, brushing both pieces with oil and placing them on the grill. It’s a quick cook, and the fragrant herb aioli topper takes mere minutes to prepare for a creamy delicious accent.

Thank you to Jessica Musslewhite of MUSHROOMS & THYME blog for this wonderful recipe and images featuring our beloved garden produce. Another favourite we hope you all will enjoy too!

Print Recipe

Grilled Whole Romanesco with Herb Aioli

Ingredients

  • 1 head of romanesco
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

Quick Herb Aioli

  • 1 cup fresh herbs like basil, chives and tarragon
  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp garlic salt

Instructions

  • Blend all aioli ingredients in a food chopper, or blender, and pulse until smooth. Chill in the fridge until ready to serve.
  • Preheat grill to 350°F.
  • Cut romanesco in half (a flat surface will make it easier to grill).
    Brush romanesco with olive oil and season with salt and pepper. Grill romanesco until evenly charred, flipping as needed. Drizzle with herb aioli and serve hot.