Roasted Romanesco

Saturday I was busy making some cupcakes for a friend’s daughter’s birthday party, so Beloved had to go out and do our “hunting and gathering” all by his lonesome.  I don’t have a problem with that – we’ve been shopping together for 14 years, so he has a pretty good idea of what our weekly needs are.  He also has a game he likes to play when he shops alone.  It’s called, “Let’s see what strange thing we can find for to cook.”

This trip’s offering was, well, trippy.

RomanescoThis, friends and neighbors, is Romanesco, also known as Romanesco broccoli – something of a misnomer, since it’s really a type of cauliflower.  As such, it should be cooked like cauliflower.

Does it taste like cauliflower?  Yes, it does, but it has a subtle sweetness lacking in other types of cauliflower – it is, in fact, quite delicious, and since I’d never eaten it before, I was pleasantly surprised.  And since it’s a winter vegetables, high in vitamins C and K, as well as fiber and carotenoids, I hope to be able to find it for the next few weeks so I can cook it in different ways.

This time, though, I roasted it and gave it a topping of almond flour mixed with ghee and just a touch of grated Parmesan, and it was just outstanding.  I really can’t praise it enough, and both Beloved and I went back for seconds, something I rarely do, and I imagine we’re probably going to haggle over the leftovers at lunch today.

If you leave out the Parmesan, it’s not only delicious but Whole30 compliant as well.

Roasted Romanesco

Roasted Romanesco

Serves: 6
  • 1 large head romanesco, core removed and broken into bite-size florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup almond flour
  • 1 1/2 tablespoon ghee
  • 2 tablespoons grated Parmesan cheese (optional)
  1. Preheat the oven to 400 F.
  2. In a large bowl, toss the romanesco with the olive oil, salt, pepper and red pepper flakes. Spread into a glass baking dish just large enough to hold the romanesco in a single layer.
  3. Mix the almond flour with the ghee and Parmesan, if using, until it reaches a “crumbly” texture; sprinkle evenly over the romanesco.
  4. Roast for 30 minutes, or until the topping is browned and the romanesco is just fork tender. Serve warm.
  5. Nutrition (per serving): 145 calories, 12.1g total fat, 9.1mg cholesterol, 212.1mg sodium, 355.5mg potassium, 6.3g carbohydrates, 3g fiber, 2.2g sugar, 2.6g protein


7 thoughts on “Roasted Romanesco”

  1. I love bringing her Mystery Baskets. Frankly, I just thought it looked cool and expected it to taste like cauliflower but let me tell you the flavor was fantastic. This may not sound convincing, but it had almost a celery flavor. Very yummy! Very geometric – almost looks like Monsanto made it in a lab, but apparently it’s a heirloom veggie.

  2. I saw some of this at the mustard seed yesterday and was afraid to try it! I am going to go get some

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