How to Cook Romanesco
You can prepare romanesco similar to cauliflower or broccoli—raw or cooked—but remember that it still has its own unique flavor.
- Blanch romanesco florets for several minutes in boiling water then shock on ice so they don’t get mushy. Add larger chunks to crudité, soups, or grain bowls, or chop and add to pasta, rice dishes, or omelets.
- Steam the florets and remove immediately from the heat so they maintain their crispiness. Sprinkle with salt and pepper and a touch of extra-virgin olive oil and sprinkle of Parmesan cheese.
- Add it to a tofu, chicken, or beef stir-fry with other vegetables like carrots, snow peas, and mushrooms.
- Roast them (like in the recipe below).
Garlic-Roasted Lemon Romanesco Recipe
Prep time: 15 minutes
Cook time: 15 minutes
- 450g Romanesco, cut into bite-size florets
- 5 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Juice of 1/2 lemon
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, add romanesco and garlic. Drizzle olive oil, and sprinkle with salt and pepper. Toss evenly to coat.
- Spread romanesco florets on prepared baking sheet in a single layer. Bake for 18 to 20 minutes, turning florets halfway through until slightly browned. Remove from the oven and allow to slightly cool
- Drizzle with lemon juice and serve warm.