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.
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.
6 comments:
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.
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!
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.
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!
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. :)
I have never even heard of romanesco cauliflower but it looks like I should get to know it.
Post a Comment