A vibrant variety of cauliflower with fractal like spiral patterns and a bright green color, romanesco stands with a beauty all of its own. I eagerly await the arrival of romanesco at the farmer’s market and coop as it is so striking and one of my favorite vegetables. This week I bought three heads as it is hit or miss when it is available. At least half a dozen people commented and asked questions, intrigued by this unique item filling my basket. I find a very simple preparation is all that this beauty needs to be a wholesome side to compliment almost any other dish.
1 head romanesco
a generous drizzle of olive oil
salt + pepper to taste
fresh lemon juice
- Preheat heat the oven to 350 degrees.
- Cut romanesco florets away from the main stalky stem in to desired size pieces. Toss with olive oil, lemon, salt and pepper.
- Place in a pyrex baking dish in the preheated oven. Roast for 30-45 minutes or until tender. Stirring occasionally to prevent burning.
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