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.