We just adore Romanesco Cauliflower, so what better way to show off it’s pretty whirls and swirls in a chunky tray bake, like this Romanesco & Cherry Tomato Bake with Seaweed & Sesame.
The Seaweed Rub we have used is by Ebb Tides, who make delicious seaweed based condiments that add a delicious depth of flavour to all kinds of dishes. We use their kelp flakes in making our favourite Chickpea of the Sea sandwich and now love this Ocean Spice Seaweed rub for adding another dimension to a quick and interesting side dish.
There are loads of great reasons to add a little seaweed to your diet: It’s a great source of iodine (which helps thyroid function) and all kinds of other vitamins and minerals, however we like it mostly because it adds another dimension of flavour and interest to lots of dishes.
What are Romensco Cauliflowers?
Romanesco Cauliflowers are those gorgeous fractal, bright green cauli’s that you can find in late Autumn and early Winter if you go to the Farmers Market or have a good green grocer. Despite their slightly other-wordly appearance, they taste somewhere between a broccoli & a cauliflower. Feel free to use either as a substitute for this recipe.
We have to confess we mostly like them because they’re so pretty (and Louise can’t keep away from playing with her food. The prettier the better). Keep them looking as pretty as possible by cutting them into quite large chunks. Your favourite person gets the tippy top point!
This delish and easy side is a great way to perk up a traditional Sunday Roast or Christmas Dinner, or why not pop it in the oven whilst making your usual supper? It cooks in just 20 mins and would be a yummy way to jazz up an evening meal of vegan sausages & mash.
*P.S We’ll be putting the Ebb-Tides Seaweed Mix in our November box & it will soon be able to be purchased on our website too!
An easy Traybake made special with the addition of a delicious seaweed based spice mix.
- 1 large Romanesco Cauliflower
- 15-20 cherry tomatoes
- 2 tsp Ebb Tides Ocean Spice Seaweed Rub
- 2 Tbsp Sesame Seeds
- salt to taste
- 2 Tbsp olive oil
Chop the Romenesco Cauli into large chunks. Try and keep some of the pretty points
Heat your oven to Gas Mark 7/200C
Oil an oven tray, and arrange the Romanesco and tomatoes on it.
Rub some oil over the Romensco pieces, then sprinkle over the Seaweed Rub and sesame seeds
Bake in the oven for around 20mins or until the edges are a little charred.
Serve immediately alongside a Sunday Roast, a Christmas dinner. Also good as a warm salad for a packed lunch.