Garlic and Lemon Roasted Romanesco

Active time: 20 minutes • Total time: 25 minutes

Posted on Jul 10, 2021 by Eli Crain
Tags: recipes vegetarian

Did you happen to get some Romanesco in this week's TC Farm produce package and find yourself wondering what to do? This dish is a delicious, light and tasty way to prepare those gorgeous florets!


  • 2 cups Romanesco florets - approximately 1 head
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic - minced
  • 2 tsp lemon zest - plus a little more, to taste
  • 1 tsp red pepper flakes
  • Grated Parmesan, to taste
  • Sea salt and ground black pepper - to taste


  • Preheat oven to 425º. Line a baking sheet with parchment paper.
  • Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
  • Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
  • Bake for ~20 minutes, or until tender and browned.
  • Serve warm, topped with grated Parmesan to taste.

A quick variation tip: Broccoli!

Romanesco heads tend to be small (only 2-3 cups of florets). Adding half a head or a whole head of broccoli to beef up this side dish works great! Just be sure to multiply the recipe by 2 or 3 depending on how much broccoli you are adding!

The stalks of broccoli are also a delicious addition. Just trim off the tough outer stalk then chop the tender middle into matchsticks and add!

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