This Roasted Romanesco Cauliflower recipe is our favorite way to enjoy a special (and limited time only) winter vegetable: Romanesco.
A spiraling spectacle, Romanesco resembles a cross between broccoli and cauliflower. My kids call it “alien broccoli” and it’s easy to see why.
It’s funky fractal pattern is captivating. It’s only available for a few short weeks in the winter, so grab it when you spot it at the market.
Our favorite way to enjoy it is roasted with a dash of parmesan cheese and a squeeze of lemon. The flavor is much like roasted cauliflower, with a bit of a twist.
Roasted Romanesco Cauliflower Recipe from The 52 New Foods Challenge
Prep time: 5 minutes
Cook time: 10 to 15 minutes
Serves 4
Ingredients for Roasted Romanesco Cauliflower:
1 head Romanesco broccoli (sometimes called broccoflower)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Grated parmesan cheese and lemon juice to taste
Directions for Roasted Romanesco Cauliflower:
1. Preheat the oven to 375°F.
2. Wash and trim the Romanesco into small florets.
3. Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
4. Bake, turning halfway through, for 10 to 15 minutes, or until the florets are browned.
5. Toss with a dash of parmesan cheese and a squeeze of lemon juice. Serve immediately.
Pin This! Roasted Romanesco Cauliflower Recipe from The 52 New Foods Challenge
- 1 head Romanesco broccoli (sometimes called broccoflower)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Grated Parmesan cheese and lemon juice to taste
- Preheat the oven to 375°F.
- Wash and trim the Romanesco into small florets.
- Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
- Bake, turning halfway through, for 10 to 15 minutes, or until the florets are browned.
- Toss with a dash of Parmesan cheese and a squeeze of lemon juice. Serve immediately.
