Romanesco can be a novelty, but whenever I see it, I pick it up for its unique look and color. Keep your cooking interesting by trying as many different kinds of vegetables as you can.
PREP TIME
10 minutes
COOKING TIME
20-25 minutes
YIELD
3-4 servings
8 small or 2 large heads of
romanesco (small heads are pictured, but it’s often available in a larger size, almost as big as you’d find standard cauliflower)
2 tablespoon butter, bacon fat, or coconut oil
Sea salt and black pepper to taste
1/2 lemon, very thinly sliced
CHANGE IT UP
Can’t find romanesco in your grocery store or farmers market? No problem! Substitute cauliflower or broccoli instead.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 375°F.
Remove the outer leaves of the romanesco, chop it into 2-inch pieces, and place it in the center of a baking sheet. Pour the melted butter, bacon fat, or coconut oil over the romanesco, and toss gently with your hands to coat the pieces evenly. Sprinkle with sea salt and black pepper, and top with the lemon slices.
Roast for approximately 20-25 minutes or until the edges are golden brown and the romanesco is fork-tender.
