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I received an amazing piece of the earth on Thursday in our organic box of produce we get delivered every Thursday from Mama Earth.  It was something I had never seen before.  It wasn’t even in my handy dandy bible of food ingredients, which is called the World encyclopedia of Cooking Ingredients. (Very cool book).

This vegetable, which I used in the recipe is called Romanesco Cauliflower or Broccoli, but this one was grown in Ontario which is always a bonus! It was originally discovered in Italy, according to the web, which is why I named this dish “Quinoa in Rome”.  Its taste is basically a mix between cauliflower and broccoli and after trying it, it is exactly that. There is no better way to explain it.

According to the instructions that accompanied this beautiful piece of produce, you can boil the whole floral bunch at once for a few minutes, and then roast it for a few minutes with a cheesy concoction.  So, that is what I did in a very basic way.

Delicious Quinoa and Cauliflower Recipe



To add some protein, mix in some of your favorite beans, i.e. chickpeas, adzuki, cannellini, etc.   I had some extra chicken (locally and ethically grown and bought from the Culinarium) that we made in a crockpot from the night before so I used that as my protein. I’m not going to lie, I do like my chicken, I’m just very careful where it comes from and who raised it!


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