Distinguished from cauliflower by its spiky pyramid-patterned green florets, romanesco keeps its freshness and crunch in this salad, made by boiling it in minutes in the pressure cooker and tossing it with a lemony olive oil dressing. Low in carbohydrate, it makes a light addition to a picnic spread.
Put the romanesco florets into the pressure cooker with a little water and close the lid. Cook for 3 minutes once it reaches pressure, then turn off the heat.
Once the pressure has released on its own, transfer the romanesco straight into cold water, then drain.
Toss the olive oil, lemon juice, grated garlic, salt and pepper with the romanesco, and serve garnished with chopped parsley.
Transfer the romanesco to cold water as soon as it comes out of the pressure cooker; left hot, it keeps cooking in its own steam and turns mushy.
Tarifte yazan 3 dakika düdüklüde pişirdikten hemen sonra soğuk suya aldım, romanesko kıvamı diri kaldı ve tuhaf çiçeksi kokusu tamamen kayboldu; piknik sepetinde dört saat sonra bile tazeliğini fazlasıyla korudu.
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