Romanesco is a queen amongst vegetables. Closer to cauliflower than broccoli, (which is contrary to what people initially perceive) it can easily be substituted with either if the stunning romanesco remains elusive to you. In this wonderful dish, roasted romanesco and sweet beets perch atop a bed of rice, drizzled with a scrumptious teriyaki glaze. It's sweet and salty, and done in a pinch!
Teriyaki Romanesco and Beet Bowl [Vegan, Gluten-Free]
- 1 medium head of romanesco, florets only and chopped (or broccoli or cauliflower)
- 6 small beets, stems removed and quartered (peeled or unpeeled)
- 1 tbsp sesame oil
- 2 cups cooked rice (or quinoa, millet (not gluten-free), etc.)
- 1/2 cup soy sauce
- 2 tbsp mirin (or 2 tbsp rice wine vinegar with 1 tbsp sugar)
- 2 tbsp brown sugar
- 1/4 cup vegan granulated sugar
- 1 tbsp fresh ginger, very finely minced
- 3 large garlic cloves, minced
- 1/4 cup cold water
- 1/2 tbsp cornstarch
- Preheat oven to 400 F. Scrub clean the romanesco and beets and chop them accordingly. Arrange the vegetables on a parchment lined baking sheet and drizzle with the oil. Bake for 35 minutes, or until the beets are tender.
- While the vegetables cook, prepare the rice.
- Whisk all the ingredients together in a small saucepan over medium-high heat, excluding the water and cornstarch. When all the sugar is dissolved and the sauce is hot, whisk together the cold water and cornstarch in a small bowl.
- Next, slowly whisk the cornstarch water into the sauce. Continue to whisk, simmered, until the glaze thickens.
- To serve, place 1/2 cup of the cooked rice in a bowl, topped with a 1/4 of the roasted vegetables and 1/4 cup of the glaze.