Garlic and Lemon Roasted Romanescu Cauliflower
What is it? It's an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
What is it? It's an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
Try this recipe out, and you'll never look at cauliflower in the same way again!
Ingredients:
2 cups cauliflower florets (use romanesco cauliflower and/or broccoli)
2 tablespoons extra virgin olive oil
6 cloves garlic, crushed
1 1/2 teaspoons lemon zest (plus a little more, to taste)
Sea salt and ground black pepper
Directions:
Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place florets on the parchment paper. Drizzle the olive oil and crushed garlic over the florets and mix everything around with a spatula.
Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place florets on the parchment paper. Drizzle the olive oil and crushed garlic over the florets and mix everything around with a spatula.
Next, grate the lemon
zest over these cruciferous beauties and sprinkle with sea salt and
pepper. Bake for 17-20 minutes or until tender and browned. Serve
topped with some more fresh lemon zest. Enjoy!
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