Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to prepare and cook Romanesco- broccoli's Italian cousin.

Roasted Romanesco

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2-4 1x
  • Category: side dish
  • Method: Baked, roasted
  • Cuisine: italian
  • Diet: Vegan

Description

Roasted Romanesco!  Romanesco is a stunning chartreuse-spired cruciferous hybrid of broccoli and cauliflower. Roast it with shallots, garlic & lemon- a simple recipe that takes 15 mins of hands-on time! 


Ingredients

Units Scale
  • 1 head Romanesco- choose one that has similar-sized spires for most even cooking.
  • 1-2 tablespoons olive oil
  • 46 fat garlic cloves, each sliced into 45 slices lengthwise.
  • 2 Shallots- cut into 1/2 inch wedges.
  • 12 tablespoons lemon zest- from one small lemon (optional, leave out if adding Asian flavors)
  • 1/2 teaspoon chili flakes, more to taste (Aleppo or Urfa Biber is nice here)
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper, more to taste
  • optional- 1/4 cup shredded parmesan

Italia Salsa Verde (Optional- or see other sauces in post) 

  • 1 cup Italian parsley (packed, tender stems ok) feel free to sub part basil
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 2 tsp lemon zest
  • 2 tablespoons capers
  • 1 tablespoon caper “juice” from the jar
  • 12 anchovies (optional)
  • 1/31/2 cup olive oil
  • 1/4 teaspoon salt and pepper, or to taste

Instructions

  1. Preheat oven to 425F
  2. Prep Romanesco: Remove the leaves and stems off the Romanesco, and trim off any discolored ends. Slice the leaves in half lengthwise to create strips. Cut the stem in half, then in 1/4-1/2 inch thick strips. Carefully, starting from the bottom of the bud, pull off the spires with your fingers, keeping them intact.
  3. Season: Place all in a big bowl. Drizzle with olive oil, add the sliced garlic, shallots, zest, salt, pepper and chili flakes and toass to coat well.
  4. Bake: Place on a parchment-lined sheet pan, not overlapping.  Bake for 15 minutes, stir in parmesan if using, and bake for 5-10 more minutes, until tender-crisp, yet still vibrant in color. Taste and adjust salt, pepper, and chili flakes- I usually add more of all. 
  5. While it is roasting, make your choice of sauce. 
  6. To make Salsa Verde: Place everything in a food processor and pulse until uniformly chopped and combined. Add more olive oil to loosen it if you like.  (You can also finely mince everything by hand and stir in a small bowl.) 
  7. To serve, place a few tablespoons of Salsa Verde on a large plate or platter, place the roasted romanesco over the top, with tips pointing up and out-along with all the toasty bits. Then add a few more spoonfuls Salsa Verde over and around. For color and heat, Calabrian chilies are a nice and punchy. 

Notes

Leftovers will keep up to 3 days in the fridge- feel free to reheat- in a sauce pan, in the oven or microwave. 

Nutrition

  • Serving Size: ¾ cup - without sauce or parmesan
  • Calories: 81
  • Sugar: 2.5 g
  • Sodium: 308.2 mg
  • Fat: 5.5 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 7.6 g
  • Fiber: 2.2 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: romanesco, romanesco recipe, romanesco broccoli, roasted romanesco, how to cook romanesco, Romanesco broccoli recipe,