Romanesco and Maitake Mushrooms With Crispy Capers and Garlicky Mayonnaise

# What this dish is

# Why it works

Romanesco holds shape when roasted and gains a nutty edge. The outer leaves, often discarded, are cooked and used to stretch flavor and reduce waste. Maitake has a meaty, layered texture that sears nicely and absorbs a splash of water and shoyu to finish. Crispy capers add an acidic, crunchy counterpoint while a lemony garlicky Veganaise brings fat and brightness.

# Ingredients (as supplied)

• 3–4 baby romanesco heads (or one large)
• Olive oil
• 1/2 small shallot
• 1 clove garlic
• 1/2 lemon (juice)
• 3 large maitake mushrooms
• 1/4 cup water
• 2 tbsp shoyu (soy sauce)

• 3 tbsp olive oil
• 2 tbsp capers

• 1/2 cup Veganaise
• 2 cloves garlic
• Juice of one lemon
• 1/2 cup parsley

# Step-by-step method

1. 1Prepare romanesco: Peel away outer leaves and reserve them. Cut romanesco into evenly sized florets. Toss florets with about 2 tbsp olive oil, spread on a lined baking sheet, and roast at 400°F for 25–30 minutes.

1. 1Cook romanesco greens: Chop reserved outer leaves. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 small diced shallot and 1 clove minced garlic until translucent. Finish with the juice of half a lemon and set aside.

1. 1Crisp capers: Heat a few tablespoons of olive oil in a saucepan over high heat. When the oil is hot, add capers and fry until crisp, about 5–7 minutes. Remove with a slotted spoon and drain.

1. 1Sear maitake: Cut maitake into 1/2-inch-thick pieces. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear mushrooms for about 5 minutes. If they begin to stick, add 1/4 cup water to deglaze and continue cooking 3–5 more minutes. Stir in 1 tbsp shoyu and cook 1–2 minutes more. Finish with a squeeze of lemon.

1. 1Make garlicky Veganaise: Blend 1/2 cup Veganaise with 2 cloves garlic, juice of one lemon, and 1/2 cup parsley until smooth.

1. 1Assemble: Top the romanesco greens with the maitake, plate the roasted florets, scatter crispy capers over the dish, and dollop with garlicky Veganaise.

# Practical tips

• Keep florets roughly the same size so they roast evenly.
• Don't discard outer leaves — they sauté quickly and add bulk and flavor.

• Fry capers in a small amount of very hot oil and remove with a slotted spoon to keep them crisp.

# Variations and serving ideas

• Serve over grains (rice, farro) or on toasted bread for an open-faced sandwich.
• Swap Veganaise for plain mayonnaise or yogurt if not avoiding dairy/eggs.
• Add a handful of chopped herbs or a sprinkle of chili flakes for additional aroma or heat.

# Storage

Store components separately: roasted romanesco and sautéed maitake will keep 2–3 days refrigerated. Dress just before serving to preserve caper crunch and Veganaise texture.