I didn’t even know what a Romanesco was until this stunner caught my eye at the San Rafael Farmer’s Market at the Civic Center (one of the best markets I have been to, by the way).
So what is Romanesco and what do you do with this geometric masterpiece? It tastes like a mix between broccoli and cauliflower, can be considered one or the other depending on where you are, and belongs to the “Brassica” family (arugula, kale, cabbage, etc.).
I definitely want to experiment more with this interesting vegetable in the future. It is delicious, sturdy, full of vitamins C and K and quite the looker!
Roasted Romanesco is a very filling dish and would be a gorgeous addition to your dinner table or an exotic touch to your next crudités.
Roasted Romanesco
Servings 4
Ingredients
- 1 head Romanesco chopped
- 4 tbsp olive oil
- 1 halve lemon juice of
- 4 cloves garlic minced
- salt and pepper to taste
- Parmesan cheese optional
Instructions
- Preheat oven to 375 degrees.
- Add 1 tbsp olive oil to coat a cast iron pan. Set burner to medium-high heat.
- Chop off stems of Romanesco head. Store away for another recipe, it can be used!
- Chop Romanesco into smaller bite-sized pieces and mince garlic.
- Add Romanesco chunks into the pan, add 3 tbsp olive oil and juice of a lemon halve. Stir to coat the vegetables.
- After Romanesco has become slightly golden, about 5-7 minutes.
- Place pan in the oven and roast for 10 minutes.
- Add minced garlic for the last five minutes of roasting.
- The Romanesco should be golden brown and al dente, depending on your oven. Remove from heat.
- Sprinkle with salt and pepper to taste and serve. Optionally sprinkle with shredded Parmesan cheese.
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