KURA Eats | Crazy Cauliflower

Farmer's Market Find of the Week 

Alien vegetable, what are you?!?!

Meet the Romaneco Broccoli. I've been seeing this guy at the Farmers Market and in Whole Foods for the past couple weeks and finally thought it was about time to give it a try. At an eyes glance it reminded me of a dinosaur version of broccoli, to my surprise it is actually closer in flavor to cauliflower. I can best describe it as having a taste somewhere between broccoli and cauliflower, slightly sweet with a a hint of nuttiness.

Why eat it? Other than simply because it's aestheticly good looking (I like sexy looking meals) it just so happens to also be packed with good things: super-rich in antioxidants, vitamin C, fibre - you name it. 

How should you cook it, roast it - blanche it - stir fry it - or eat it raw

Stepping outside the norm with some flavor variance, pick up some of this crazy stuff and have fun with the recipes below! 


Roasted With Curry with Lemongrass + Marcona Almonds

Author: Laura
Serves: 3-4 as a main + maybe 6ish as a side?
Prep: 15 Minutes
Cook: 45 Minutes



  • 1 head of Romanesco, busted up into large-ish pieces and florets
  • Grapeseed, coconut or other heat-tolerant oil
  • Salt + pepper
  • 1/2-1 Tbs Coconut Oil
  • 1 Sliced shallot or 1/4 cup sliced red onion
  • 1 Mild hot pepper, halved + seeded
  • 1 Thumb-sized piece of ginger, peeled + sliced
  • Peel of 1 lime (remove as much pith as you can)
  • Handful of cilantro stems
  • 1 piece of lemongrass, bashed up a bit with your knife
  • 1-2 tsp ground turmeric
  • 1 Can of full fat coconut milk
  • 2 Tsp coconut sugar
  • Handful of Marcona Almonds
  • Chopped cilantro
  • + Cooked rice for serving


      1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the Romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the Romanesco in the oven for about 25-35 minutes, or until lightly golden brown.
      2. While the Romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.
      3. To serve, arrange the roasted Romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the Marcona almonds and chopped cilantro. Serve with cooked grains if you wish.
      **QUICK TIP** If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ‘em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.


      Woah There Stir-Fry! 

      Author: Me
      Prep Time: 10
      Minutes Cook Time: 20 Minutes 
      Serves: 2


      • 1 Head of Romanesco Broccoli, chopped
      • 1 Cup (dry) rice (optional)
      • 10-12 Shrimp – peeled and deveined, if not done already
      • 1/2 Medium/large purple cabbage, sliced
      • 1 Medium yellow onion, chopped
      • 2 Cloves of garlic, peeled and finely chopped
      • 2 Tablespoons of ginger, peeled and finely chopped 
      • 1 Tablespoon of dark toasted sesame oil
      • 3 Tablespoons coconut aminos
      • Juice of one lime
      • 2 Green onions, sliced for garnish


          1. Cook Rice: PREP TIP: This can be done in advance or be cooking while you’re prepping the veggies.
          2. Heat sesame oil in a wok over medium heat
          3. Add onion, ginger and garlic and cook for 3-5 minutes minutes, the onion should be softening.
          4. Add Romanesco broccoli, shrimp, and one tablespoon of coconut aminos and the juice of 1/2 of the lime. Mix it all up, cover and cook for 2 more minutes.
          5. Add cabbage, one tablespoon of coconut aminos and second half of lime, continue to cook until the cabbage and Romanesco are to your liking (I prefer a little crunch, but cook longer if you like a softer stir fry). When veggies are almost to your preference, add rice and one final tablespoon of coconut aminos (taste first and omit if you prefer it with less). I also add a few squeezes of hot sauce for some heat!
          6. Garnish with green onions, serve to amazed friends and family & enjoy!