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roasted romanesco cauliflower florets on a tray

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.

Course Side Dish
Cuisine American, gluten free, vegan.
Keyword spring side dish
Prep Time 10 minutes
Servings 4
Calories 103 kcal

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

  1. Preheat the oven to 425 degrees F.

  2. Remove the leaves from the romanesco. Rinse the head of romanesco and pat dry.

  3. Use a sharp knife to remove the florets. You can leave them large or cut them smaller so that they cook quicker.

  4. Place the florets on a rimmed baking sheet. Toss with the olive oil and minced garlic. Season with salt and pepper.

  5. 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.

  6. 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.

Recipe Notes

This is best eaten fresh, but you can store leftovers in the refrigerator for up to three days.

Nutrition Facts
Lemon Garlic Roasted Romanesco.
Amount per Serving
Calories
103
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Sodium
 
1
mg
0
%
Potassium
 
44
mg
1
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
6
IU
0
%
Vitamin C
 
15
mg
18
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.