Romanesco with Hazelnuts

Go Veg with this Cook4Me+ Vegan recipe! Who said Vegan food is synonymous with boring and bland? This one is a perfect example of a vibrant, veggie-driven, whole foods recipe, full of flavor and featuring fresh produce. Even your meat-loving friends will be impressed — and asking for seconds.
  • Serves
  • Prep time
  • Cook time
  • Difficulty
Ingredients for
4 people
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  • - 650 g romanesco broccoli, cut into florets
  • - 2 tbsp hazelnuts, chopped
  • - 20 green olives, pitted and thinly sliced
  • - 60 g hazelnut puree
  • - 40 g hazelnut milk
  • - 20 g cider vinegar
  • - Salt, pepper
  • Instructions
    Just follow the step-by-step, too easy!

    Prepare the ingredients.


    In a separate bowl: make a vinaigrette with the hazelnut puree, hazelnut milk, vinegar, salt and pepper.


    In the pot, dry-fry the chopped hazelnuts until browned. Remove.


    Place the romanesco and olives in the steam basket. Add 200 ml water to the pot and then put the steam basket.


    Pressure Cooking Time: 2 mins.


    Serve the romanesco warm or cold with the vinaigrette and toasted hazelnuts.

    Bon appétit!

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