(Doesn't it look like it's waving hello?)

Sunday morning, while we were meandering around the W Street farmers' market, Mr. S. and I came upon some Romanesco. I was ten shades of excited (I love the stuff); whereas, he raised a skeptical eyebrow at my crazy exuberance over the alien-looking vegetable. Besides being tasty, Romanesco to me are the coolest looking vegetables. The electric lime-green fractals make them look like something straight out of a video some sort of chartreuse nubbin-covered cauliflower asteroid.  I bought one from the vendor, figuring the kidlets would get a kick out of it and Mr.S. could sample one. 

When it was time to cook the sucker up, I decided to go simple in the preparation-- small florets, lightly roasted with just a few basic spices. Mr.S., Kidlet #1 and I ended up eating the entire head as a snack. It was tender, delicate tasting (it tastes like a cross between broccoli & cauliflower) and absolutely delicious!

Roasted Romanesco


1 head of Romanesco, smaller florets removed from core

1/4 cup olive oil

2 pinches of red chili flakes

a few grinds of fresh ground pepper

1/2 teaspoon of coarse sea salt

1/2 of a fresh lemon

Parmesan cheese (optional)


- Heat oven to 400 F.

- Place florets in a bowl. Add olive oil, salt, pepper and red pepper flakes. Toss well, using your hand, so that all the florets are coated evenly.

- Spread florets evenly on a rimmed baking sheet.

- Roast for 20-30 minutes or until tender. (They'll get a tiny bit charred...the brown caramelized bits are the best part.)

- Remove from oven.

- Give the lemon a quick squeeze over the florets.

- (Optional) Sprinkle some Parmesan cheese on top

- Serve immediately, while still warm.
4 Responses
  1. C Lo Says:

    I can't wait to try this one. Sounds amazing. :)

  2. Foodiewife Says:

    Yes, these are cool looking. I want to make this. I had it at Foodbuzz and loved it! I'm still scouring to see if I can find it.

  3. I just LOVE romanesco. It is my favorite vegetable! I had never seen it until I was in France, I seriously thought it was an alien plant, haha! I must find some here in Nashville and try your recipe!

  4. C Lo Says:

    So I did this tonight with cauliflower (cause I needed to use it) and didn't read your recipe carefully and I added the parm BEFORE I baked it........and it turned out REALLY nice! It made nice little parm crusts on parts of the florets!

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