Monday, March 25, 2019

Beautiful, Exotic Romanesco
Easy To Roast

Romanesco is almost too beautiful to eat.

I Instagrammed this picture last week and several of my east coast relatives asked, "what the heck is that?" So I guess these gorgeous veggies aren't too common. Luckily, they are readily available in our local markets here in Sonoma county. Although people compare them mostly to cauliflower, their taste is far more delicate.

For some reason, I've recently become obsessed with this tasty vegetable and have been preparing them at least twice a week for the past month - always roasting them with a drizzle of olive oil and a sprinkling of spices. So simple, yet incredibly flavorful with just the right amount of crunch.

Here's how I prepare them (and although I say 4 servings, Doug and I polish off the entire head by ourselves.)

                *                       *                         *                       *

Roasted Romanesco
Vegan, Dairy and Gluten Free
[4 servings]

Shallow baking pan with parchment (parchment is optional and just helps with cleanup.)

1 head Romanesco
1 1/2 tablespoons extra virgin olive oil
Salt, pepper and garlic powder to taste
Wedge of lemon (optional)

Heat the oven to 400 degrees F. Line a shallow baking pan with parchment.

Break up the Romanesco into small pieces. Cut the larger pieces in half.
Place on the pan and drizzle with olive oil. Toss until the pieces are coated evenly with the oil. Then, sprinkle salt, pepper, and garlic powder to taste.
Roast in the oven for 30 to 35 minutes until browned and easily pierced with a fork. Stir midway through cooking.

Remove from the oven and squeeze the wedge of lemon over the roasted Romanesco and serve immediately.