Romanesco cauliflower (also known as romanesco broccoli or just romanesco) is a cruciferous veggie and member of the brassica family. This means it’s a cousin of broccoli, cauliflower, kale and cabbage. Roasting this veggie brings out a flavor reminiscent of the best aspects of both broccoli and cauliflower (especially with lemon and garlic). Romanesco is an is an amazing addition to any meal. It’s also rich in Vitamin C, folic acid, potassium, and fiber, and also contains Vitamin PP, phosphorus, calcium, sodium and iron.
Cut your head of romanesco into small florets
2 tablespoon extra virgin olive oil
4-5 cloves garlic – minced
1 lemon for zest – save a little more, to taste
Sea salt and ground black pepper – to taste
Optional: add 1/2 an onion cut in long slices, separated, and 1or 2 additional veggies (e.g. broccoli or cauliflower).
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place florets and onion slices on the parchment paper and drizzle with olive oil and crushed garlic. Mix thoroughly.
Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper to taste.
Bake for about 20 minutes, or until tender and browned.
Serve warm, topped with more lemon zest to taste.