Broccoli, Cauliflower and Romanesco Cauliflower with Warm Ham Vinaigrette

Brécol, Coliflor y Romanesco con Vinagreta Templada de Jamón

Servings: 4

Prep Time: 20 min. [PT20M]

Cook Time: 1 hr. 30 min. [PT1H30M]


2 mini broccoli
2 mini romanesco cauliflowers(Romanesco a green cauliflower with numerous cone-shaped buds. If you can't find this, double the broccoli or the cauliflower.)
2 mini cauliflowers
1 tbsp sugar
Warm vinaigrette:
4 oz Ibérico ham (you may substitute Serrano ham )
1 firm, red tomato
1 thin green pepper
2 spring onions
1/2 cup virgin olive oil
3 tbsp sherry vinegar


Bring water to a boil with salt and 1 tbsp sugar. First cook the cauliflower for 30 minutes, then drain and set aside. Then cook the romanesco cauliflower for 30 minutes and remove and, finally, cook the broccoli for 20 minutes. Drain and keep all the vegetables warm.

Vinaigrette: Dissolve the salt and pepper in the vinegar, add the oil and beat to make an emulsion. Blanch the tomato then peel and cut into small dice. Chop the spring onions and pepper. Snip the chives with scissors and stir the vegetables into the oil and vinegar. Add the finely-diced iberico ham and bring the mixture to a boil.

Warm plates, and serve the vegetables dressed with the vinaigrette.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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