Wednesday, March 6

Parmesan Roasted Romanesco



I stumbled upon some beautiful romanesco at our farmers market (for those of you who aren't familiar, it's a cross between cauliflower and broccoli) and was drawn in by its bright green color and exotic spiky shape. It has a mild broccoli flavor, which is drawn out even more by roasting it in a hot oven to caramelize and get tender. I added some Parmesan cheese near the end, which sticks to the florets and gets crunchy and nutty. It makes for a crowd-pleasing side dish and is so simple to make.


Parmesan Roasted Romanesco:

  • Cut one head of romanesco into small florets, discarding the tough core.
  • Place florets on a baking sheet and toss with 2 tbsp. olive oil and season with salt and pepper.
  • Roast in a 425F oven for 10-15 minutes, until tender and starting to brown.
  • Remove from oven, sprinkle with 1/3 c. grated Parmesan cheese, and return to the oven for another 5 minutes.
  • Divide onto plates and serve.

Serves two-four (side dish)