Roasted romanesco

Our latest must-try recipe from chef-in-residence Bobby Flay is a three-in-one deal: lightly roasted romanesco cauliflower, a no cook white bean and ricotta dip (only 5 ingredients!), and a fragrant use-whatever-you-have herb oil. Once everything is added together, the three elements make for a delicious family-side side dish or a really nice appetizer. Watch Bobby […]

1 large head romanesco ((or 2-3 small heads as seen here!))1 + 1 tablespoons avocado oil1 + 1 teaspoons Real Salt Organic Seasoning Salt Pre-heat your oven to 425 degrees F.Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the

Welcome to another delightful adventure in balanced indulgence! Today, we’re taking the beautiful romanesco and turning it into a crispy, savory treat that’s sure to be a hit at any gathering. This recipe combines the nutty flavor of Parmesan with the bright zest of lemon and the satisfying crunch o

If you're looking for an easy and tasty side dish, try this lemon roasted romanesco! It's a nice change from traditional cauliflower or broccoli.

Roasted Romanesco recipe with Pecorino Romano. This Romanesco dish has a mild, buttery flavor, without using any butter. So delicious and healthy!

Of all the cruciferous vegetables, Romanesco is by far the most beautiful and picturesque, chartreuse in color and spiny in texture. It tastes wonderful too, distinctly different from it’s white and dark green counter parts ( little more nutty in flavor).First documented in 16th century Italy, it is

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling.

Keep winter eating interesting with this simple Whole30-compliant recipe for smoky roasted Romanesco broccoli paired with a creamy vegan Meyer lemon and sunflower seed dressing.

Add Roasted Romanesco with Pomegranates & Tahini Sauce to your holiday table or just serve it along with your everyday meal for a delicious burst of seasonal flavor.

1 large head romanesco ((or 2-3 small heads as seen here!))1 + 1 tablespoons avocado oil1 + 1 teaspoons Real Salt Organic Seasoning Salt Pre-heat your oven to 425 degrees F.Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the

Roasted Romanesco! Romanesco is a stunning chartreuse-spired cruciferous hybrid of broccoli and cauliflower. Roast it with shallots, garlic & lemon- a simple recipe that takes 15 mins of hands-on time!

Romanesco broccoli (aka Roman cauliflower) gets dressed up with a crumble of panko bread crumbs and parmesan cheese. It is like having a savory streusel to top off your veggies.

Plate of romesco sauce with three roasted florets

Strange coincidence: last year, on January 25th, 2014, I wrote about romanesco in a post entitled 7 Uncommon Vegetables for your Produce Bucket List. I had never seen romanesco in a store. I kept my eyes peeled for it all year, but could never find any. That is, until last Wednesday, when I finally spotted […]

The broccoli-cauliflower hybrid is chock full of nutritional value. Get the most out of the veggie with this roasted romanesco recipe.

A fresh & flavorful Spring dish we can’t get enough of: roasted romanesco with toasted pumpkin seeds and a garlic herb yogurt dip ✨ Ingredients: two heads romanesco, cut into florets 1 tbsp extra...

Whole Roasted Romanesco Cauliflower Broccoli

Roasted Romanesco! Romanesco is a stunning chartreuse-spired cruciferous hybrid of broccoli and cauliflower. Roast it with shallots, garlic & lemon- a simple recipe that takes 15 mins of hands-on time!

Spicy Roasted Romanesco with Lemon and Capers - zenbelly

Makes 2 servings