Wood-fired Romanesco* Recipe

Directions

1. 1

   Prepare the Romanesco

   Preheat your wood-fired oven to around 450°F (232°C). Cut the Romanesco into florets, toss with olive oil, salt, and black pepper. Place on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

2. 2

   Make the Squash Purée

   In a pot, combine the squash and vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the squash is tender, about 15 minutes. Blend until smooth and season with salt and pepper to taste.

3. 3

   Prepare the Gochujang-Coconut Crema

   In a bowl, mix the coconut milk, gochujang, and lime juice until well combined. Adjust seasoning as needed.

4. 4

   Assemble the Dish

   On a plate, spread a layer of squash purée, top with roasted Romanesco, sprinkle with spiced pecans and pomegranate seeds. Drizzle the gochujang-coconut crema over the top.