Taking this one from my good friend Val Rasmussen, who wrote this recipe for an issue of Utah Bride & Groom.

Seared Romanesco, just one of the recipes served by caterters The Blended Table, partnering with Chef Tom Grant of Martine.


  • 4 heads romanesco
    salt and pepper
    2 cloves garlic
    olive oil
    herbes de Provence


Trim the outer leaves of the romanesco, then blanch for three to five minutes in boiling water or until tender. Immediately, chill in an ice bath.  Heat olive oil, garlic and seasoning in a saute pan, add romanesco and sear until golden brown.