Learn how to prep, cut and cook Romanesco! This recipe for roasted Romanesco is simply the best 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.


(parmesan, garlic)

olive oil



salt & pepper

How to prepare: Remove any tough, damaged outer leaves from the Romanesco head.

Reserve small tender leaves attached to the crown. They are completely edible and taste delicious!

Cut the head into wedge-shaped quarters.

Pull the florets off with your hands to preserve their lovely shape. They are fairly delicate and tend to crumble when sliced.

The core stem is more tender than a cabbage or cauliflower. We’ll be roasting that too!

Repeat until all the florets are separated.

Chop the stems and reserved leaves.

Toss everything with the olive oil, salt and pepper on a rimmed baking sheet

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.

Remove the pan from the oven and add the grated cheese and parsley.

Sprinkle with optional crushed red chili and serve.