Roasted Romanesco with Parmesan
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.
Equipment
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
Instructions
- Preheat the oven to 425 (220 C) degrees.
- 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.
- 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.
- 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.
- Remove from the oven and sprinkle the cheese and parsley over the Romanesco. Transfer to a platter and serve.
Video
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
Calories: 149kcalCarbohydrates: 2gProtein: 2gFat: 15gSodium: 402mgFiber: 0.2gSugar: 0.04g
