Have you ever tried romanesco cauliflower? It’s an amazing vegetable, and this lemon garlic roasted romanesco recipe is a great way to prepare it. You’ll love the delicious flavor and texture of this unique cruciferous vegetable.
Romanesco -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 and roasted broccoli as side dishes, but sometimes you just want a change of pace. So when I see this neon colored vegetable in the produce aisle, I grab it.Roasting this veggie brings out it’s mild, nutty flavor. It’s not as strong as broccoli, and a little bit of lemon and garlic is the perfect way to season it.
Preparation
- 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.
Substitutions
- 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 romanesco is out of season, you can make this recipe with cauliflower. it will still be tasty!
If you are able to eat dairy, some parmesan cheese would be a delicious addition.
Disclosure: This post contains affiliate links.
Recipe
Lemon Garlic Roasted Romanesco.
Ingredients
- 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
Instructions
- 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.
D
We love this recipe!
Katie
Delicious recipe!