Roasted Romanesco Cauliflower (vegan, gf)


Have you tried romanesco yet?

With spiky lime green fractals-spiraled-on-fractals, it’s definitely an eye-catcher. 


It’s part of the Brassica family (which includes kale, broccoli, and cabbage), and is an heirloom cauliflower native to the Mediterranean coast. It has a more refined flavor though – I like to think of as what you want cauliflower to taste like (and I love cauliflower). It’s a little sweeter and nuttier with a denser, creamier texture.


I decided to do a bit of a how-to on romanesco and all the ways you can prepare it – starting with my favorite way of cooking anything: roasting. It sweetens it up and gives it a great texture. They are like veggie french fries. You could even mix this with a few cups of vegetable broth and then blend it and have a great roasted romanesco soup. That is if you manage not to eat all the florets off the pan right out of the oven. 


Roasted Romanesco
  1. 1 large romanesco or 2 small
  2. 3 garlic cloves
  3. 1-2 tablespoons olive oil
  4. sea salt
  5. freshly-ground black pepper
  6. red pepper flakes
  1. Preheat oven to 425°F.
  2. Remove leaves from the romanesco and chop. Cut the florets from the stem and break apart into smaller pieces if necessary. Chop the stem into bite-sized pieces, discarding any very fibrous or tough sections.
  3. Peel the garlic and chop in half. Toss the garlic and romanesco with olive oil and arrange on a baking sheet. Sprinkle sea salt over top.
  4. Cook for 20-25 minutes or until well-roasted, flipping the florets over after 10 minutes. Sprinkle with freshly-ground pepper, red pepper flakes, and more salt, if necessary.
chel rabbit

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