Now that I’ve left you all hanging from Friday Faves post, I’m finally bringing to you that roasted romanesco cauliflower recipe.
First off, let’s take a look at the crazy-looking veggie in its full form.
Pretty, isn’t it? It’s rising in popularity, but so far I’ve only seen it at Whole Foods and received it in my CSA box, so it’s possible you may have a hard time finding it.
If you can’t find it, just use cauliflower for this recipe, which is also delicious. Eating this variety is more about plate appeal than anything special about the taste.
It really is a beauty.
I love roasted regular cauliflower, so it was easy enough to do the same with this. Plus, it was a great way to use up some of the many, many, many shallots I had also received from the CSA box (my Instagram followers may remember how I received about a pound of them one week–just to receive another pound the week after!).
1 head of romanesco cauliflower (or 2 for my family because I could eat a whole one by myself)
Drizzle of olive oil
1 large shallot (the whole thing, not just one section), diced
2 cloves garlic, sliced
Preheat oven to 400.
Wash the romanesco cauliflower, cut it in a half, cut out the tough stem portion and discard. Cut the rest up roughly into florets. There’s no need to worry about being perfect here and you’ll want to cut the larger florets in half for more even cooking. Toss with olive oil, shallots, garlic, S&P.
Spread on a baking sheet and back for about 20-30 minutes, flipping the pieces over about halfway through. You are looking for browning and some crispiness.
After removing from the oven, squirt with fresh lemon juice and enjoy!
The lemon is key to this recipe, so don’t skip it! Last time I made it, I ate all of my portion before even sitting down to the table because I couldn’t stop snitching pieces. So next time, I’m definitely buying two!
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