Romanesco Steak Sandwich

Method

Step

Preheat your oven to 200°C / 180°C fan oven.

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Step

Remove the outer leaves from your romanesco and trim the stalk slightly. Keeping most of the stalk in place will help with keeping the romanesco steaks whole. Slice your romanesco into four evenly sized steaks (around 1.5cm). Keep any loose florets as these can be roasted separately as a tasty side for your meal.

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Step

Lay your steaks out onto a baking tray and spray or drizzle with olive oil and a pinch of salt. Flip the steaks over and repeat the process of adding the oil and salt to the steaks. Use your hands to mix the oil, salt and steaks well if required.

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Step

Pop in the oven for around 25-30 minutes, or until they turn golden brown. Turn halfway through cooking. Add those loose florets to the oven for a crunchy side to your sandwich.

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Step

Meanwhile prepare your caramelised onion by adding the low calorie olive oil to a pan, then adding the onions, cook for 2-3 minutes, then add the honey and sugar. Keep cooking on a low heat until the end of the romanesco steak’s cooking time for that caramelised flavour intensity.

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Step

Begin plating up your sandwiches by opening up your ciabatta portions onto your plates and spreading the mayo (add some cracked black pepper for extra flavour). Add the rocket on top.

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Step

Remove the romanesco from the oven and layer on top of the rocket. Remove the caramelised onions from the heat and spread over the romanecso. Grate some of your favourite cheese for some extra flavour if you desire. Add the top layer of ciabatta on the top.

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Step

Serve alongside any small romanesco florets you roasted in the oven. Serve with a simple side salad or a few homemade chips. Enjoy!

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