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Romanesco cauliflower
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5 from 2 votes

Roasted Romanesco

Learn how to cook romanesco. This cruciferous vegetable cooks quickly and easily. Eat it plain as a side dish or use it in recipes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: World
Keyword: Romanesco, Romanesco Broccoli, Romanesco Cauliflower
Servings: 4 servings
Calories: 109kcal
Author: Cindy

Ingredients

  • 1 head romanesco
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground (optional)

Serving (optional)

  • 1 teaspoon lemon juice freshly squeezed
  • 1/2 cup parmesan cheese freshly grated

Instructions

  • Preheat the oven to 425°F, placing the oven rack in the upper middle position. Turn on the convection or forced air function (if available). Set aside a large baking sheet.
  • Clean the Romanesco under cold running water and place on a cutting board.
  • Cut away the leaves using a paring knife and discard. Cut the florets into bite-size pieces. You can slice the stem into 1/4-inch rings or simply discard.
  • Place the romanesco pieces into a medium bowl. Drizzle the olive oil on top and sprinkle the salt and pepper. Toss until all pieces are evenly coated.
  • Spread the pieces across the prepared baking sheet. TIP: Do not crowd the pan or the pieces will not brown properly.
  • Bake until the florets are tender with browned edges, about 15 minutes. Optional: wearing oven mitts, use kitchen tongs to turn them after 7-8 minutes for more even browning.
  • Remove the baking sheet from the oven. Squeeze droplets of lemon juice on top. Then sprinkle the grated parmesan onto the romanesco pieces. Serve immediately.

Notes

  • Storage: Allow leftovers to come to room temperature before placing in an airtight container in the fridge. They'll last for up to 4 days. Reheat for several minutes over in a skillet over medium heat.
  • Boiled Romanesco: If you don't want to use the oven, you can also boil this vegetable on the stovetop. Cook for 2 to 3 minutes until tender and then drain. Toss with oil, salt and pepper to serve.
  • Microwaved Romanesco: Place the florets in a medium microwaveable bowl and cover with cold water. Microwave on full power for 3 minutes. Check doneness and continue cooking in 30-second intervals as needed until tender.

Nutrition

Serving: 4oz | Calories: 109kcal | Carbohydrates: 6g | Net Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 367mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 137mg | Calcium: 151mg | Iron: 4mg | Net Carbs: 3g