With its striking, spiral-shaped florets and delicate flavor, Romanesque cauliflower deserves simple treatment that lets its natural beauty shine. Roasting enhances its subtle nuttiness and brings out a touch of sweetness, while red pepper flakes add just enough warmth. Serve it as an elegant side dish or a vibrant addition to a seasonal vegetable platter.
INGREDIENTS:
1 – 2 1/2 pound Romanesque cauliflower, core removed and cauliflower broken up into florets
4 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon coarse kosher salt
Several grinds of black pepper
METHOD:
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, toss the Romanesque florets with olive oil, red pepper flakes, salt, and black pepper until evenly coated.
Spread the florets in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring once halfway through, until tender and lightly browned on the edges.
Transfer to a serving bowl and squeeze fresh lemon juice over the top, if desired. Serve warm.
