Roasted Potato Romanesco Bowl with Creamy White Bean Dijon Sauce
This German-inspired roasted potato bowl combines hearty potatoes and fiber-rich bright green romanesco with crunchy cabbage. It all gets smothered in a creamy, tangy white bean dijon blender sauce. I highly recommend serving this with a side of sausage or topped with lots of bacon + a side of sauerkraut.
Ingredient Highlight
Romanesco! Is also known as romanesco broccoli (in Rome, it translates to Roman broccoli) and is basically a love child of cauliflower and broccoli. Like it’s cruciferous cousins, it is rich in vitamin C, Vitamin A, vitamin K, iron, magnesium, and potassium. Plus, it has much higher protein content than most vegetables, with 1 cup florets = about 4g protein.
Easily substitute broccoli or cauliflower!
Servings 4 People
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1 lb yellow or red potatoes, cut into bite-sized pieces
- 1 large head romanesco, cut into florets about 4-5 cups
- 2 tbsp olive oil divided
- 1 tsp kosher salt divided
- 3 cups thinly sliced cabbage
- ½ cup crumbled bacon optional
- ½ cup sauerkraut optional
- ½ cup loosely packed fresh parsley or dill chopped
- Black pepper
Creamy dijon sauce:
- 1 (15 oz) can cannellini beans (about 1 ½ cups), drained and rinsed
- ½ cup water
- ¼ cup dijon mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 clove garlic
- ½ tsp kosher salt
- Substitute broccoli (or cauliflower) if you can't find romanesco. The broccoli will likely cook faster, so check on it after 15 minutes in the oven.
Best way to cook bacon:
- Preheat oven to 375F. Line a baking sheet with parchment and arrange 12 oz bacon slices in one layer. Bake for 20 minutes, then flip and back for 5-10 more minutes, or until super crispy. Keep an eye on them – thickness may change cooking time.
Instructions
- Preheat oven to 450F. Line two baking sheets with parchment paper. Add potatoes to one sheet and romanesco to the other. Toss each baking sheet with 1 tablespoon olive oil and ½ teaspoon salt. Bake for 25 minutes, or until the potatoes are cooked through and browned on the bottom and the romanesco is tender and charred in spots.
- Meanwhile, add all dressing ingredients to a high-speed blender and blend until smooth (it may be a little bit chunky from the bean skins). Taste and add more salt, if needed.
- Transfer the roasted veg to a large bowl along with the cabbage and toss to mix everything together.
- Serve the salad drizzled generously with the dressing (about ⅓-½ cup per person) and topped with bacon (if using), sauerkraut (if using), herbs, and lots of black pepper.
Items you can prep ahead (optional)
- Cook bacon (if using)
- Cut 1 lb yellow or red potatoes into bite-sized pieces
- Prep 1 head romanesco into florets (about 4-5 cups)
- Thinly slice 3 cups cabbage
- Make creamy dijon dressing
Substitutions:
- To make vegan, skip the bacon.
- Substitute broccoli or cauliflower for the romanesco.
- Up the protein with a side of grilled sausage or even some scrambled eggs (or serve on top of a bed of quinoa).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Roasted veggies: up to 6 days in the fridge
- White bean dijon sauce: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover roasted veg. Top with plenty of sauce, bacon (if using), sauerkraut (if using), herbs, and lots of black pepper.
- This makes a great side to any protein, especially a delicious bratwurst!
- Make it extra hearty by making it a quinoa bowl.
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