Indian-spiced romanesco and corn salad

By the Chef Marshall O’Brien Group

The chartreuse green color of romanesco, a nuttier-tasting version of cauliflower, brightens up this great salad, which also features seasonal sweet corn and fresh herbs. Its unique appearance also provides a great conversation starter for your next family or neighborhood gathering!

Serves 4


  • 3 tablespoons olive oil
  • 1 head romanesco, cut into small florets
  • 2 cups fresh corn kernels (about 3 ears)
  • 2 tablespoons garlic, minced
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon curry powder
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1/4 cup cilantro, minced
  • 1/4 cup fresh mint leaves, torn
  • 2 cups plain yogurt

Note: Cauliflower may be substituted for the romanesco.


  1. Heat olive oil in a large sauté pan on medium-high heat; add romanesco.
  2. Sauté romanesco until deeply browned, about 5-6 minutes, stirring occasionally.
  3. Lower heat to medium; add corn and garlic and cook until corn is bright yellow, about 3-4 minutes, stirring occasionally. 
  4. Add turmeric, curry powder, lime juice, water and salt. Stir until all liquid has evaporated. Remove from heat.
  5. Add cilantro and mint and mix together. 
  6. Spoon a smooth layer of yogurt onto the serving plates. Top with the salad.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.