Romanesco is one of our favorite vegetables. Clafoutis is a baked custard, often a dessert, but also can be savory. As we often enjoy other vegetable tarts omelets or tortillas, I knew the clafoutis would lend itself to the romanesco also.
- 1 romanesco broccoli, separated into individual spirals
- 1 red onion, minced
- 450 grams tofu, crumbled
- 1 Tbs. tahini (sesame paste)
- 2 Tbs. nutritional yest
- 1 tsp. turmeric
- 1 Tbs. vegetable oil
- 2-3 Tbs. soy milk
- 1 Tbs. cornstarch
- 1 Tbs. gram flour
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
for the soy ricotta:
- 1/2 cup plain soy yogurt
- 1 Tbs. white cashew butter
- lemon juice
- Separate the romanesco spirals, and steam until al dente.
- Saute the onion pieces until glassy.
- Puree the tofu with the oil and soy milk until it is a smooth creamy liquid.
- Add the other omelet ingredients and puree once more. You want a rather thick batter, but one that can be poured.
To make the soy ricotta:
- Blend the soy yogurt and cashew butter in a bowl.
- Add the lemon juice salt and nutmeg.
- Season to taste with additional flavorings if so desired.
Preheat the oven to 425 (F).
To make the omelet or clafoutis:
- Grease or spray with oil, a pie pan which you can place a lid on. (Either a 2nd pie pan, or a plate, or even aluminum foil.)
- Pour the tofu batter into the greased pie pan, put the steamed romanesco pieces evenly around.
- Sprinkle the onion pieces on top and dollop the soy ricotta around.
- Place the omelet in the oven with the lid to bake for 15-20 minutes or until it becomes solid.
You could probably cook this on the stove with a well oiled pan.