Creamy Romanesco Spread
This Creamy Romanesco Spread is made with roasted romanesco, garlic, and shallot blended with lemon, herbs, and a creamy base for a smooth, tangy, and versatile sauce perfect for sandwiches, dips, bowls, and proteins.
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Ingredients
Roasted Vegetables
- 1 head romanesco cut into florets
- 3 garlic cloves
- 1 shallot peeled and quartered
- Olive oil for roasting
- Salt and pepper for roasting
Sauce Base
- ¼ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- ½ teaspoon Worcestershire sauce
- Juice of 1 lemon
- ½ teaspoon paprika
- 1 tablespoon fresh chives chopped
- 4-6 tablespoons water adjust as needed
- ¼ cup olive oil
- ½ teaspoon salt
- Pinch black pepper
Instructions
Roast The Vegetables
- Preheat oven to 425°F.
- Spread romanesco florets, garlic cloves, and shallot onto a baking sheet.
- Drizzle lightly with olive oil and season with salt and pepper.
- Roast for 20–25 minutes, until vegetables are tender and lightly caramelized.
- Allow vegetables to cool slightly.
Blend The Sauce
- Add roasted romanesco, garlic, and shallot to a blender or food processor.
- Add mayonnaise, sour cream, honey, apple cider vinegar, Worcestershire sauce, lemon juice, paprika, chives, water, salt, and pepper. Blend until pureed.
- Add in the olive oil and blend well.
- Blend until completely smooth and creamy.
Adjust Consistency
- For a spread: Use as is.
- For a drizzle or dressing: Blend in 1–2 additional tablespoons of water or lemon juice until desired consistency is reached.