Romanesco and Vegan Ricotta Salad

This recipe is inspired by Yotom Ottoneghi and Ramael Scully’s fanciest cookbook NOPI. I’ve adapted this recipe to make it vegan, as soft cheeses like ricotta don’t sit well with my gut. It’s one of the most stunning broccoli dishes I’ve ever made, and the conical shape of the Romanesco broccoli gives this dish a regal feel. It’s tangy from the vinegar soaked raisins and capers, crunchy from the almonds, and creamy from the tofu ricotta. Basically it checks all the boxes for being a perfect dish.

Ingredients (Salad):

• 2 Romanesco broccoli, broken into florets

• 1.5 tsp salt

• pinch of black pepper

• 3 T olive oil

• 3 T capers, rinsed and patted dry

• 3/4 cup golden raisins

• 7 T champagne vinegar

• 2 T dijon mustard

• 1/2 cup toasted and chopped almonds.

Ingredients (Tofu Ricotta):

• 14 oz extra firm tofu

• 1/4 cup nutritional yeast

• 2 cloves roasted garlic

• 1 tsp apple cider vinegar

• 2 T olive oil

Method:

Preheat the oven to 425 F.

Mix the florets in 2 T olive oil with 1 tsp salt and black pepper. Spread out on a baking sheet and roast for 25 minutes until golden brown.

Meanwhile mix all the ricotta ingredients in a food processor and blend until smooth.

Place raisins in a small saucepan with 5 T of vinegar and 1/4 cup of water. Bring to a boil and then reduce to a simmer for 8 minutes until liquid has evaporated. The raisins should be plump.

Place remaining vinegar in a jar with mustard, 1/2 tsp salt, and a good grind of black pepper. Mix together and then add 2 T of olive oil and 1.5 tsp of water. Mix again until emulsified.

Place the ricotta onto the plate (evenly distributed by the number of people eating). Top with crispy Romanesco, capers, raisins and toasted almonds. Drizzle the dressing and serve.