Is Romanesco healthy?

Yes! Romanesco is related to broccoli and cauliflower and contains similar health benefits to cruciferous veggies. Cruciferous vegetables contain sulforaphane a compound that supports our liver, prevents DNA damage, and prevents cancer and/or its spread. It protects the brain, reduces allergies, inflammation and helps manage diabetes. Rich in fiber, Romaneso is considered a prebiotic and feeds our healthy gut bacteria.

What is the difference between Romanesco and Cauliflower?

They are similar in nutrients and flavor but are very different in appearance. Cauliflower is white with rounded florets; Romanesco is chartreuse with pointed fractual spires.

How do you eat Romanesco?

Romanesco can be eaten raw, roasted, steamed, fried, or sauteed.

What is the best way to cook Romanesco?

Because Romanesco is so uniquely colorful- cook it in a way that highlights and preserves its vibrant color. Lightly steam it until bright green, roast it on high heat until tender-crisp, or saute it lightly. My favorite way is to roast it.

Can you eat Romanseco raw?

Yes, like broccoli and cauliflower, raw Romanesco is actually good for the gut- a healthy prebiotic that feeds our good bacteria. It is also high in fiber.

Can you roast Romanesco whole?

Yes, though I would caution to par-steam it first until just tender and bright green, drizzle with olive oil and season, and then roast it. Steaming it first will help preserve its color.

Roasted Romanesco

Name: Roasted Romanesco
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: italian
Ingredients: 1 head Romanesco- choose one that has similar-sized spires for most even cooking.; 1-2 tablespoons olive oil; 4-6 fat garlic cloves, each sliced into 4-5 slices lengthwise.; 2 Shallots- cut into 1/2 inch wedges.; 1-2 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; 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; 1-2 anchovies (optional); ⅓-1/2 cup olive oil; 1/4 teaspoon salt and pepper, or to taste

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
4–6 fat garlic cloves, each sliced into 4–5 slices lengthwise.
2 Shallots- cut into 1/2 inch wedges.
1–2 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
1–2 anchovies (optional)
1/3–1/2 cup olive oil
1/4 teaspoon salt and pepper, or to taste

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Instructions

Preheat oven to 425F
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.
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.
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.
While it is roasting, make your choice of sauce.
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.)
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

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