| Serves | Prep Time | Cook Time | Total Time |
| 2-4 | 30 | 20 | 50 |
We were blown away when we saw this Champagne Romanesco Steak from @morethangranola, and we just had to share it with all of you! We feel so honored to be a part of her colorful, nutritious dishes. If you haven’t seen her account, you must check it out right away!
| 1 head | Romanesco, slcied into thick slabs |
| As much as desired | Jade Pearl Rice |
| 1 handful, for garnish | Mixed Greens |
| For garnish | Purple Radish (sliced into petals) |
| 1 Tbsp | Black Sesame Seeds |
| 1 Tbsp | Hemp Seeds |
| 1/2 cup | DRESS IT UP DRESSING Champagne Vinaigrette |
Rinse the romanesco, and then cut into ~1 inch slices. Generously coat the romanesco steaks in Champagne Vinaigrette and set aside to marinate for about 30 minutes. Roast the steaks at 375 degrees on parchment, and begin checking for doneness after 20 minutes. Continue roasting until golden brown and tender when stabbed with a fork.
While the steaks cook, prepare the jade pearl rice according to package directions. Feel free to use another type of rice, or any side you please! Remove the romanesco steaks from the oven and transfer to plate. Add the side of jade pearl rice to the plate, and then finish off with the remaining ingredients in garnish. Take a few minutes to decorate your plate in the greens, radish petals, sesame seeds, hemp seeds, and a drizzle of Champagne Vinaigrette. Enjoy the jade pearl rice, or any other side you please!