Have you tried Romanesco yet? It is a variant of cauliflower and broccoli both, the color is a vivid electric green and there are bizarre spikes all over the plant. I was so excited to receive this in my Chow Share CSA basket this week. More flavorful than cauliflower, with a lighter flavor than broccoli, I tried eating a bit of it raw and really liked it. I knew it would be even better roasted; and it was perfect that way. Sometimes the simplest cooking methods really are the best.
If you are not fortunate enough to get your hands on romanesco, this roasting method also works beautifully with broccoli and cauliflower. I did not have a large head of romanesco, so I roasted some broccoli along with it.
Roasted Romanesco
1 head romanesco, washed, dried and broken down into small florets
olive oil
kosher salt
freshly ground black pepper
Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!
Click here for printable recipe
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