Roasted Romanesco Cauliflower

Oct 27

So simple and delicious! You can also keep the romanesco whole for more of a centerpiece dish, cooking time will be a longer.

1 head Romanesco Cauliflower, divided into florets, about 2 cups

2 Tbsp Olive Oil

6 cloves Garlic, crushed (optional)

Lemon Juice

Salt and Pepper

- Preheat oven to 425 F

- Place florets on baking sheet and drizzle with olive oil and crushed garlic.

- Sprinkle on just a bit of salt

- Bake for about 15-20 minutes, or until tender and a bit browned

- Remove from oven, drizzle lemon juice, salt, and pepper to taste

- Enjoy!

Jennifer Glenister

Romanesco Cream Soup