Thursday, January 26, 2012

Spicy Roasted Romanesco Cauliflower

Beautiful and brightly colored, Romanesco cauliflower showed up in my CSA basket for the first time several weeks ago. Confused, I looked at the list of what they were sending us and figured out what it was, then turned to the internet for recipe inspiration.

I'm not a fan of cooked cauliflower, but after trying this method of preparing Romanesco cauliflower, I am in love. The tips get browned and caramelized and the chili oil and salt transform the flavor. I was alone for dinner that first night and ate the whole head myself. Truly. It was a small head, but still.

Roasted Romanesco Cauiflower - adapted from Brooklyn Farmhouse
Printer-friendly recipe
One head Romanesco cauliflower, core removed and cauliflower broken up into florets
2-4 tablespoons chili oil
1/2 teaspoon flaky sea salt (smoked sea salt is especially delicious here)
Freshly ground black pepper
1/2 lemon

Preheat the oven to 425 degrees F.

On a baking sheet, toss the cauliflower florets, chili oil and salt together. Add several grinds of black pepper.

Roast in the oven for 20 - 30 minutes, or until the cauliflower is softened and is brown in places.

Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.


Sweet Posy Dreams said...

That cauliflower is so beautiful. It looks like flowers (no cauli). What a lovely blog you have. I'll be looking around. Your photos are so well done.

Nancy/n.o.e said...

I've never been a huge fan of cauliflower but roasting is truly transformative. I have some chili oil from Nudo and can't wait to try this recipe!

Cindy said...

What a beautiful veggie, I've yet to see it in Utah! Looks like you found a yummy way to cook it. I've go to try it.

Paul Reed-Peck said...

Wow, never thought about roasting a romanesco. I like the taste of it simply boiled in water, so roasted in chili oil sounds fantastic! Will definitely try this!

ohkeeka said...

What beautiful photos and a delicious recipe too! I am growing romanesco cauliflower in my garden this year (just started the seeds two weeks ago, in fact!), so now I know what I can do with it. :)

Anonymous said...

I have never even heard of romanesco cauliflower but it looks like I should get to know it.