Romanesco broccoli, the dazzlingly beautiful cousin of cauliflower and broccoli, has a crisp texture and a slightly sweet and nutty taste. You can use it to make pretty much the same dishes as with cauliflower or broccoli. This simple recipe brings out the best of the vegetable. The jackfruit seeds provide a contrast of colour, taste and texture. If you do not have the seeds, just leave them out.
2 tablespoons vegetable oil
10 medium garlic cloves, peeled and sliced
3-4 dried red chillies, cut into 3-4 pieces
¾ teaspoon cumin seeds
1 medium Romanesco broccoli, cut into florets and rinsed
10-12 jackfruit seeds, boiled (do not overcook), peeled and cut into quarters
Salt to taste
1. Heat the oil in a medium pan over low heat. Add the garlic cloves and cook until golden. Add the red chillies and cumin seeds and stir for a few seconds or until fragrant.
2. Add the Romanesco broccoli, jackfruit seeds and the salt to taste. Stir to coat with the oil. Cover and cook over low heat, until the green vegetable is tender to the bite but still crisp, 10-15 minutes depending on the size of the florets.
3. Remove from the heat and serve hot.