Romanesco with Millet & Rice Noodles

Votes: 2
Rating: 5
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Prep Time15minutes
Cook Time15minutes
Passive Time
Nutrition Facts
Romanesco Cauliflower with Millet & Rice Noodles
Amount Per Serving
Calories 208 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 202mg 8%
Potassium 330mg 9%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 4g
Protein 8g 16%
Vitamin A 47%
Vitamin C 154%
Calcium 10%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

My ancestry is half Italian so anything with the word “Roman” in it automatically gets my attention.

The jury is still out on whether or not to call this funky looking veggie broccoli or cauliflower. I think it tends to be more like cauliflower but is a little more tender and sweeter.

Whatever you choose to call it, romanesco is a wonderful vegetable with a lot to offer. If you happen to find some at your local farmers market or grocery, romanesco is an excellent addition to vegan recipes for pastas, salads, and adding a dimension to just about any dish.

Nutritionally speaking, this veggie contains high levels of carotenoids, iron, Vitamin C and folates.



  • 2 Tbl. olive oil
  • 1 large red bell pepper sliced
  • 20 stalks asparagus ends trimmed and cut into bite-sized pieces
  • 1 head Romanesco, broken into small florets
  • 1 Tbl. Reduced Sodium Tamari
  • 1 tsp. maple syrup
  • 10 oz. Lotus Foods Organic Millet Noodles, and Brown Rice prepared according to package directions
  • 2 cups water from water used to cook noodles
  • 2 tsp. Reduced Sodium, Better Than Bouillon vegetable
  • 8 oz. arugula
  • 2 large tomatoes diced


  1. In a saute pan heat oil and cook Red Bell Pepper and Asparagus over medium-high heat for 3 minutes.
  2. Add Romanesco and continue cooking for 5 to 7 minutes, or until crunchy-tender.
  3. Stir in Tamari and Maple Syrup and remove from heat.
  4. Prepare Rice Noodles according to package directions, reserving 2 cups of water used to boil them.
  5. Add Better than Bouillon to water and stir until dissolved.
  6. Line bowls with equal parts of Arugula and Rice Noodles.
  7. Top with Cooked Veggies and Diced Tomatoes.
  8. Pour 1/2 cup broth over each serving.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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