Roasted Romanesco Cauliflower

January 18 2020

I just love it when someone asks "What is that??".  It gives me a special feeling to be able to introduce people to something that they've never tried before, a taste they have never experienced or a cooking technique that they've never heard of. I've been a lover of Romanesco cauliflower for years, but it has occurred to me that many people have never met this lovely cruciferous vegetable.  First off, it looks crazy, right?  It's spiky and bright green, so how could it possibly taste good? Well, when you roast it (my favorite way with veggies), the result is a nutty flavor that is incredible.

In this recipe, I've cut it into florets and drizzled it with olive oil, crushed garlic and lemon zest.  Roast it for a while, sprinkle it with salt, pepper and more lemon zest and you have the most delicious cauliflower around!

Roasted Romanesco Cauliflower

Makes 4 servings

Total Time: 30 minutes

2 small heads of Romanesco cauliflower florets (approximately 8 cups)

1/4 cup extra virgin olive oil

12 cloves garlic, minced

4 tsp lemon zest  plus a little more, to taste

Sea salt and ground black pepper, to taste

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.

Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.

Bake for 20 to 25 minutes minutes, or until tender and browned.  Serve warm, topped with more lemon zest to taste.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT