This recipe for roasted Romanesco is a simple way to enjoy the delicious, distinctive vegetable, a relative of broccoli and cauliflower. To cook, toss the florets on a sheet pan with lots of olive oil, garlic and seasonings and roast for about 20 minutes.

Romaneso florets and a serving fork on a serving plate.
Roasted Romaneso is sweet, tender and nutty-tasting, with crisp brown edges.

Have you seen a chartreuse-green vegetable in your market that looks like a psychedelic version of cauliflower? That would be Romanesco. Do you wonder what it is and what the heck to do with it?

I’ve always felt that roasting any type of brassica (hello spicy roasted cauliflower!) is one of the best ways to enjoy vegetables, and roasted Romanesco is a perfect example. If you enjoy garlicky sauteed broccoli you will really love this!

Two whole green cauliflower heads on a tray, with parsley leaves, dishes of salt. pepper and olive oil.

Key ingredients

  • Romanesco: Look for this incredibly interesting-looking type of Brassica at farmer’s markets and some grocery stores. Choose heads that are free of browning or bruises, preferably with the outer leaves still attached (which is a sign of freshness). Romanesco heads are usually smaller than a cauliflower, with an average weight of 1 1/2 pounds. I’ve experimented and found that two medium heads yield 7-8 cups of florets, a perfect amount for 4-6 servings.
  • Garlic: Use a plump clove of fresh garlic for the best flavor. Add it halfway through roasting to prevent it from burning in the hot oven. If you don’t have fresh garlic, you can substitute with 1/2 teaspoon of garlic powder, tossed with the olive oil and seasonings.
  • Parmesan cheese: Add grated cheese to the hot Romanesco just after removing from the oven. It will melt into a blanket of cheese instantly! Other cheeses that pair with Romanesco include feta, goat cheese, aged Cheddar, Gouda or blue cheese.

How to prepare

  • A green cauliflower on a cutting board, with a chef's knife next to it.
    1. Remove any tough, damaged outer leaves from the Romanesco head.
  • Two heads of green romanesco cauliflower.
    2. Reserve small tender leaves attached to the crown. They are completely edible and taste delicious!
  • Two heads of cauliflower with stems trimmed on a cutting board, with a knife alongside.
    3. Slice off the tough bottom stems and discard (or compost).
  • A head of romanesco cauliflower sliced into quarters.
    4. Cut the head into wedge-shaped quarters.
  • A head of romanesco in the process of being chopped on a cutting board.
    5. Pull the florets off with your hands to preserve their lovely shape. They are fairly delicate and tend to crumble when sliced.
  • Wedges of quartered romanesco cauliflower on a cutting surface.
    6. The core stem is more tender than a cabbage or cauliflower. We’ll be roasting that too!
  • Chopped romanesco and a chef's knife on a cutting board.
    7. Repeat until all the florets are separated.
  • Cauliflower leaves and stems in the process of being chopped on a cutting board.
    8. Chop the stems and reserved leaves.
  • Romanesco florets on a sheet pan with a dish of olive oil.
    9. Toss everything with the olive oil, salt and pepper on a rimmed baking sheet — I use a ceramic-coated 15″x10″ pan for easy clean up.
  • Raw pieces of chopped green cauliflower arranged on a sheet pan.
    10. Arrange the Romanesco florets, stems and leaves in one layer on the pan. Roast 10 minutes at 425 degrees. Stir in the garlic and continue roasting until tender, 10-15 more minutes.
  • Romanesco cauliflower pieces topped with grated parmesan cheese and chopped parsley on a sheet pan.
    11. Remove the pan from the oven and add the grated cheese and parsley.
  • Close up view of roasted romanesco florets on a wood spatula.
    12. Sprinkle with optional crushed red chili and serve.
Romaneso florets and a serving fork on a serving plate.
5 from 14 ratings

Roasted Romanesco with Parmesan

Karen Tedesco
Roasted Romaneso is sweet, tender and nutty-tasting, with crisp brown edges. This recipe for roasted Romanesco is simply the best way to enjoy the delicious, distinctive vegetable, a relative of broccoli and cauliflower.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 2 heads (1.5 kg) romanesco cauliflower, approximately 2¾-3 pounds total, untrimmed (to yield 7-8 cups florets)
  • ¼ cup (60 ml) extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic, grated or finely chopped
  • 2 tablespoons chopped parsley
  • ¼ cup grated Parmesan cheese

Equipment

Instructions
 

  1. Preheat the oven to 425 (220 C) degrees.
  2. Trim off the base of the Romanesco and remove any tough or damaged leaves. Reserve smaller tender leaves. Slice into quarters (or eighths, if the heads are large). Break off the florets with your hands. Roughly chop the tender inner stems and tender leaves.
  3. Transfer the Romanesco to a rimmed sheet pan large enough to hold it without crowding (15"x10" is a good size). Add the olive oil, salt and pepper and toss to combine. Spread the pieces out in one layer.
  4. Roast 10 minutes. Add the garlic to the pan, and stir the pieces around. Continue roasting 10-15 more minutes, until the florets are tender and the edges are browned.
  5. Remove from the oven and sprinkle the cheese and parsley over the Romanesco. Transfer to a platter and serve.

Notes

  • Other cheeses that pair with Romanesco include feta, goat cheese, aged Cheddar, Gouda or blue cheese. Add the cheese as soon as the pan comes out of the oven so it will melt.
  • Add the garlic halfway through roasting to prevent it from burning in the hot oven. If you don’t have fresh garlic, you can substitute with 1/2 teaspoon of garlic powder, tossed with the olive oil and seasonings.
  • Roasted Romanesco will keep up to 3 days in the refrigerator. To reheat, warm it in a 350 degree oven 10-15 minutes.

Nutrition per serving

Calories: 149kcal Carbohydrates: 2g Protein: 2g Fat: 15g Sodium: 402mg Fiber: 0.2g Sugar: 0.04g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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