Roasted Romanesco Cauliflower Recipe

//Roasted Romanesco Cauliflower Recipe

This Roasted Romanesco Cauliflower recipe is our favorite way to enjoy a special (and limited time only) winter vegetable: Romanesco.

roasted romanesco cauliflower recipe | 52 new foods challenge | jennifer tyler lee | 2

A spiraling spectacle, Romanesco resembles a cross between broccoli and cauliflower. My kids call it “alien broccoli” and it’s easy to see why.

roasted romanesco cauliflower recipe | 52 new foods challenge | jennifer tyler lee | 2b

It’s funky fractal pattern is captivating. It’s only available for a few short weeks in the winter, so grab it when you spot it at the market.

roasted romanesco cauliflower recipe | 52 new foods challenge | jennifer tyler lee | 3

Our favorite way to enjoy it is roasted with a dash of parmesan cheese and a squeeze of lemon. The flavor is much like roasted cauliflower, with a bit of a twist.

roasted romanesco cauliflower recipe | 52 new foods challenge | jennifer tyler lee | 4

Roasted Romanesco Cauliflower Recipe from The 52 New Foods Challenge

Prep time: 5 minutes
Cook time: 10 to 15 minutes
Serves 4

Ingredients for Roasted Romanesco Cauliflower:

1 head Romanesco broccoli (sometimes called broccoflower)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Grated parmesan cheese and lemon juice to taste

Directions for Roasted Romanesco Cauliflower:

1. Preheat the oven to 375°F.
2. Wash and trim the Romanesco into small florets.
3. Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
4. Bake, turning halfway through, for 10 to 15 minutes, or until the florets are browned.
5. Toss with a dash of parmesan cheese and a squeeze of lemon juice. Serve immediately.

Pin This! Roasted Romanesco Cauliflower Recipe from The 52 New Foods Challenge

roasted romanesco cauliflower recipe | 52 new foods challenge | jennifer tyler lee | pinterest

Roasted Romanesco Cauliflower Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head Romanesco broccoli (sometimes called broccoflower)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Grated Parmesan cheese and lemon juice to taste
Instructions
  1. Preheat the oven to 375°F.
  2. Wash and trim the Romanesco into small florets.
  3. Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
  4. Bake, turning halfway through, for 10 to 15 minutes, or until the florets are browned.
  5. Toss with a dash of Parmesan cheese and a squeeze of lemon juice. Serve immediately.

 

By | 2018-02-02T18:52:29+00:00 February 23rd, 2015|Sides|0 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

Leave A Comment