Main Course
Charred Romanesco with Chickpea Panisse, Pomegranate Molasses and Mint
Caramelized Romanesco rises over crisp golden chickpea panisse, with tart pomegranate molasses, ruby arils and fresh mint bringing a bright, architectural finish.
35 minutes prep55 minutes cooking4 composed plates
01
Ingredients
- 1 cup (120 g) chickpea flour
- 3 cups water, divided
- 1 teaspoon fine sea salt, divided
- 4 tablespoons extra-virgin olive oil, divided
- 2 medium Romanesco heads (about 700 g total), trimmed into 4 large central wedges with smaller florets reserved
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons pomegranate molasses, verified vegan
- 1 tablespoon fresh lemon juice
- 3 tablespoons warm water
- 1/3 cup pomegranate arils
- 1/3 cup loosely packed fresh mint leaves
- 2 tablespoons toasted unsalted sunflower seeds
02
Prepare the dish
- Line a 20 cm square pan with parchment, leaving overhang. Whisk the chickpea flour with 1 cup of the water until perfectly smooth.
- Bring the remaining 2 cups water and 1/2 teaspoon salt to a gentle boil in a heavy saucepan. Whisk in the chickpea mixture, reduce the heat to low and cook for 8 to 10 minutes, stirring constantly with a firm spatula, until very thick and pulling from the sides.
- Stir 1 tablespoon olive oil into the panisse mixture. Spread it evenly in the prepared pan to about 2 cm thick, smooth the top and chill for 45 minutes, or until firm enough to cut cleanly.
- Heat the oven to 230°C (450°F). Bring a large pot of salted water to a boil, blanch the Romanesco wedges and reserved florets for 3 minutes, then transfer them to cold water. Drain and dry thoroughly.
- Arrange the Romanesco on a baking sheet. Coat with 2 tablespoons olive oil, coriander, black pepper and the remaining 1/2 teaspoon salt. Roast for 18 to 22 minutes, turning the smaller florets halfway, until tender with deeply browned edges.
- Lift the chilled panisse from the pan and cut it into 8 neat batons. Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat and sear the batons for 3 to 4 minutes per broad side, until crisp and golden.
- Whisk the pomegranate molasses, lemon juice and warm water into a glossy, pourable sauce. Taste and add a few drops of water if the flavour is too concentrated.
- Keep the Romanesco and panisse hot while arranging the plates. Reserve the mint, pomegranate arils and sunflower seeds for the final garnish.
03
Plate with intention
The final arrangement is part of the recipe. Warm or chill the plates as directed and give every element a reason to be there.
- Choose four wide matte charcoal or warm-grey plates and warm them briefly so the panisse stays crisp.
- Place two panisse batons slightly offset at the seven-o’clock position on each plate, leaving open space across the upper half.
- Lean one large Romanesco wedge against the batons to create height, then tuck two or three smaller roasted florets close to the base.
- Brush a short arc of pomegranate sauce through the open side of the plate and add three small dots around the Romanesco without touching the crisp panisse.
- Finish with pomegranate arils, torn mint leaves and a restrained scatter of sunflower seeds. Serve immediately while the vegetables are hot and the panisse crust is crisp.
Before service
Chef notes
- Cook the panisse mixture until it is genuinely stiff; undercooked batter stays soft and is difficult to sear cleanly.
- Dry the blanched Romanesco thoroughly before roasting so its edges char instead of steaming.
- The panisse can be chilled and cut up to one day ahead. Sear it only shortly before plating for the best crust.
Estimated per serving
Nutrition at a glance
- Calories
- 380
- Fat
- 18g
- Saturated fat
- 2g
- Carbohydrates
- 46g
- Fibre
- 10g
- Sugars
- 12g
- Protein
- 12g
- Sodium
- 590mg
Romanesco and chickpea flour contribute fibre and plant protein; nutrition is an estimate and varies with ingredient brands and oil absorption.
Estimates vary with ingredient brands, substitutions and serving size.