Roasted Romanesco
Photography: Jillian Clark
Location: THE STORE
Words & Recipe by:
Charman Driver
Broccoli used to be my family’s cruciferous vegetable of choice until the beautiful romanesco entered the kitchen — and onto our plates. This unusual edible flower bud is eye-catching in color(chartreuse), and has a striking artistic form.
The nutty flavor is milder than broccoli, but just as versatile. Anything you’d do with broccoli or cauliflower (raw, roast, grill, sauté, rice or soup), do it with Romanesco—and I predict you’ll be delighted.
Romanesco may look too pretty to eat, but dig in because it’s hella good for you—rich in vitamin C, vitamin K, dietary fiber and carotenoids.
Try this quick, easy and tasty recipe.
Lemon & Garlic Roasted Romanesco with Chili Flakes:
Ingredients
1 Head of Romanesco (Cut Lengthwise into 2-3 steaks or florets)
2 Tbsp. Olive Oil
4 Cloves minced garlic
Zest of 1 Lemon
Salt & Pepper to taste
Chili flakes to taste
Directions
1. Preheat oven to 400˚.
2. Place steaks or florets on a baking sheet.
3. Drizzle with olive oil and garlic, mix together to coat.
4. Grate lemon zest over them and sprinkle with salt and pepper.
5. Bake for 20-25 minutes, until crispy browned and fork-tender.
6. Remove from oven and sprinkle with chili flakes and fresh lemon juice.