Romanesco & Tomato Feta Bake
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Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple and seasonal idea for the beautifully unique romanesco involving a can of tomatoes and chunks of warm feta.
Ingredients
  • Extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • pinch chilli flakes
  • 1 x 4-500g carton/ bottle passata
  • 1 medium sized romanesco cauliflower, broken into small chunks/florets
  • 1 lemon, zested
  • 1 tsp cumin seeds
  • 4 tbsp panko breadcrumbs
  • 4 tbsp finely grated parmesan cheese
  • 2 tbsp finely chopped parsley
  • 125g feta, broken into large chunks (add more if you're stretching this to serve 4!)
  • Salt and pepper
Instructions
  1. Preheat your oven to 180°C(fan)/200°C/400°F/Gas mark 6.
  2. First make your tomato sauce. Heat 1 tbsp extra-virgin olive oil to a medium-high heat in a small saucepan. Saute the chopped garlic and chilli for a minute or so, then add in the passata. Season with salt and pepper. Bring to a light bubble and simmer for around 10 minutes for the garlic to infuse, and the passata to thicken and reduce slightly. Taste and adjust seasoning.
  3. Spread the tomato sauce across the bottom of a baking dish around 25x30cm so that it just covers.
  4. Toss the romanesco florets with 2-3 tbsps of olive oil so lightly coated, along with the cumin seeds, salt and half of the lemon zest. Spread the florets over the top of the tomato sauce, in one single layer, not too tightly packed. Bake for 20 minutes or until the romanesco is starting to catch and is just tender (stick a knife into the stalk to check, it should glide right in).
  5. While it bakes mix together the breadcrumbs with the parmesan, parsley and the rest of the lemon zest. After 20 minutes, pull the bake out of the oven and scatter over the breadcrumb mix, and finally the chunks of feta. Drizzle a drizzle of olive oil over the top, then return to the oven for around 15 minutes till the feta is oozy and the breadcrumbs and parmesan browned.
  6. Eat straight away, while the feta is still soft and molten.
Notes
Serves 2 as a main or 3-4 as a side

If using broccoli instead of romanesco, reduce the pre-bake to 15 minutes
Recipe by Ceri Jones Chef at https://cerijoneschef.com/romanesco-tomato-and-feta-bake/