Roasted Romanesco with Sunflower Risotto, Cherry Agrodolce and Crisp Capers

01

Ingredients

• 1 large romanesco, about 700 g, cut into 8 small wedges
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup raw hulled sunflower seeds, soaked in hot water for 30 minutes and drained
• 3 cups low-sodium vegetable stock, kept hot
• 1 small shallot, finely diced
• 1 garlic clove, finely grated
• 1 cup Arborio rice
• 1/3 cup alcohol-free dry white cooking stock or additional vegetable stock
• 2 tablespoons nutritional yeast
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup pitted fresh or frozen dark cherries, halved
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 small strip orange zest
• 2 tablespoons capers, rinsed and dried thoroughly
• 2 tablespoons sunflower sprouts or microgreens

02

Prepare the dish

1. Heat the oven to 220 C (425 F). Place the romanesco wedges on a parchment-lined tray. Rub with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and the pepper. Roast for 25 to 30 minutes, turning once, until the stem is tender and the edges are deeply golden.
2. Blend the drained sunflower seeds with 3/4 cup of the hot stock until completely smooth. Set the cream aside.
3. Warm 1 tablespoon olive oil in a wide saucepan over medium-low heat. Cook the shallot for 4 minutes without browning, then stir in the garlic for 30 seconds.
4. Add the Arborio rice and stir for 2 minutes until the grains look lightly translucent at the edges. Add the alcohol-free cooking stock and stir until absorbed.
5. Add the remaining hot vegetable stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed. Continue for 18 to 22 minutes, until the rice is tender with a slight bite.
6. Meanwhile, combine the cherries, vinegar, maple syrup and orange zest in a small saucepan. Simmer gently for 8 to 10 minutes until the cherries are glossy and the liquid lightly coats a spoon. Remove the zest and keep warm.
7. Heat the remaining 1/2 tablespoon oil in a small skillet over medium-high heat. Add the thoroughly dried capers and cook for 2 to 3 minutes until opened and crisp. Drain on a small piece of paper towel.
8. Fold the sunflower cream and nutritional yeast into the risotto. Loosen with a splash of hot stock if needed, then finish with lemon zest, lemon juice and the remaining 1/4 teaspoon salt. The risotto should flow slowly when spooned.