With its striking fractal pattern and delicate flavor, Romanesco is a beautiful cross between cauliflower and broccoli—and roasting brings out its nutty sweetness. This simple preparation uses olive oil, garlic, and a hint of cumin to enhance its natural flavor while keeping the florets crisp-tender and caramelized at the edges. A perfect side dish for roast chicken, grilled fish, or any autumn meal when Romanesco appears at the farmers market in all its chartreuse glory.
INGREDIENTS:
1 head romanesco
2 tablespoon olive oil, or more to taste
1/4 teaspoon salt to taste
1/4 teaspoon fresh black pepper
1/4 garlic powder
1/4 teaspoon cumin powder
METHOD:
Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper and lightly coat with nonstick spray or a drizzle of olive oil.
Cut the Romanesco into even, bite-sized florets so they roast evenly. Place them in a large bowl (or a resealable plastic bag) and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, and cumin. Toss well to coat evenly.
Spread the seasoned florets in a single layer on the prepared baking sheet, leaving space between pieces for even browning. Roast for 15–20 minutes, stirring once halfway through, until the Romanesco is tender and golden brown at the edges.
Transfer to a warm platter and drizzle with a touch more olive oil, if desired. Serve immediately.
SERVING SUGGESTIONS:
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Squeeze with fresh lemon juice before serving for brightness.
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Toss with toasted almonds or pine nuts and a sprinkle of Parmesan.
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Serve warm or at room temperature alongside roasted meats or grain salads.
YIELD: Serves 4
