Wondering what is the best way to prepare romanesco? Look no further than this lemon garlic roasted romanesco recipe. You’ll love the delicious flavor and texture of this unique cruciferous vegetable.
Romanesco – have you ever made this interesting vegetable? It’s a little bit cauliflower, a little bit broccoli, and a whole lot of geometry!
We think this delicious cruciferous vegetable looks a little bit alien, to be honest! It’s a vivid shade of chartreuse, and has a spiral pattern that’s very cool. When you look closely at it, it’s so beautiful. Each spiral is made up of more tiny spirals.
It’s an amazing looking creation – almost too pretty to eat!
We do eat a lot of seasoned roasted cauliflower, as well as roasted broccoli, but sometimes you just want a change of pace. So when I see this neon colored vegetable in the produce aisle, I grab it. I also get a delivery of produce from Imperfect Foods each week, and sometimes it’s available through them, too!
If you love fresh produce and like the convenience of home delivery, I really recommend trying out Imperfect Foods (affiliate link).
What does romanesco taste like?
Romanesco has a mild, slightly nutty flavor. It’s not as strong of a flavor as broccoli, and the texture is firmer than both broccoli and cauliflower. My favorite way to eat it is to roast it, but you could steam it, add it to a stir fry, or even make it into a creamy soup.
How do you trim and prepare romanesco for cooking?
- Remove the leaves, then use a sharp knife to cut off the stem.
- Slice the romanesco in half from top to bottom.
- Slice each half in half again.
- Trim the florets off each quarter. You can read this article on cutting romanesco for more information and step-by-step photos.
What can I use instead of garlic in this recipe?
If you can’t eat garlic, you can leave it out! Just use more lemon juice and lemon zest. You could also add some chives if you like, or even fresh dill.
If you are able to eat dairy, some parmesan cheese would be a delicious addition.
Disclosure: This post contains affiliate links.
Lemon Garlic Roasted Romanesco.
If you're looking for an easy and tasty side dish, try this lemon roasted romanesco! It's a nice change from traditional cauliflower or broccoli.
- 1 head romanesco
- 3 Tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juice and zest (about 2 Tablespoons juice)
- salt and pepper to taste
Preheat the oven to 425 degrees F.
Remove the leaves from the romanesco. Rinse the head of romanesco and pat dry.
Use a sharp knife to remove the florets. You can leave them large or cut them smaller so that they cook quicker.
Place the florets on a rimmed baking sheet. Toss with the olive oil and minced garlic. Season with salt and pepper.
Use a zester to zest the lemon over the romanesco florets. Slice the lemon in half and squeeze the juice into a small cup - set aside.
Bake at 425 degrees F, for 25-30 minutes. After you remove the romanesco from the oven, toss with the lemon juice and season with more salt and pepper as needed.
This is best eaten fresh, but you can store leftovers in the refrigerator for up to three days.