Romanesco Cauliflower

Saw this unique cauliflower shopping at Wegmans and decided to try it. Since Kevin is not a huge cauliflower fan I searched for roasted recipes rather than boiling or steaming. Came across this by a blogger called Brooklyn Farmhouse along with some info on it.


"You may have seen Romanesco cauliflower in your local market – it looks almost like vibrant, bright green coral. I like to roast cauliflower because it brings out a really delicious nutty-sweet flavor in them. And the little cauliflower florets get nice and brown and a bit crunchy. A little squeeze of lemon does the trick before you bring your roasted cauliflower to the table."

One 2 1/2 pound Romanesco cauliflower, core removed and cauliflower broken up into florets
4 tablespoons extra virgin olive oil
1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/2 of a lemon
*shaved parmesan* optional

1. Preheat the oven to 400°.
2. On a baking sheet, toss the cauliflower florets, olive oil, salt, and pepper flakes together. Add several grinds of black pepper.

Roast in the oven for 30 minutes, or until the cauliflower is softened and is brown in places.

Remove from oven and squeeze the lemon over the cauliflower. We also added the shaved Parmesan over it--yummy! It was a fun way to try a new vegetable!!