Rosemary Romanesco Salad with Black Radish, Black Olives and Hummus

Ever play the don’t-let-anything-in-your-fridge-go-to-waste game? Today, it all started with a beautiful Romanesco (a type of broccoli I get through SPUD) and a big black Spanish radish (from Choices Markets). I ended up loving the final dish…


1 head romanesco (or cauliflower)
1 small onion
drizzle olive oil
Sprig rosemary
1/2 medium black spanish radish (or regular radish)
1 big handful arugula
Small handful kalamata olives, chopped in half
2 tbsp sunflower seeds, toasted (optional)
1 tbsp. Vegenaise
1 tbsp. Dijon
small drizzle evoo
big drizzle balsamic
1 poached egg (optional)
1 big dollop of hummus (optional) (I use Moroccan Spiced Yummus Hummus)



1. Preheat oven to 380F and toss your chopped romanesco, onion and rosemary with olive oil on a baking sheet. Roast until crispy (about 35 min).

2. With a mandolin, slice your black radish. Set aside the smaller pieces and slice the rest into little sticks.

3. In a small container, add olive oil, balsamic, Dijon and Veganaise and shake until combined.

4. Once your Romanesco pan is cooled, combine all ingredients in a big bowl, toss with your dressing, and then top with more sunflower seeds, a poached egg and hummus, if you like.

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