Time: 40 minutes
When I came across this beautiful romanesco at Whole Foods last week, I picked it up and kind of got lost in its pretty fractal patterns.
How could you not?
On this blog, I always try to make food look pretty after prep but, in this case, the romanesco is prettiest when left unprepped.
So this post is all about the “before”
instead of the “after.” (Which still tasted fantastic!)
All photos here and everywhere else on the blog, have been taken by my wonderfully talented husband.
One head of romanesco
2-3 TB olive oil
a few pinches of salt and pepper
4-5 garlic cloves, grated on a microplane zester
the zest of one lemon
Preheat your oven to 450.
Slice off the base of the romanesco, and brace yourself for ruining this beautiful piece of produce in front of you. Disassemble it further just like you would for broccoli or cauliflower.
Place a tablespoon of olive oil into a small cast iron pan, swirl to coat, then place the romanesco pieces inside, and drizzle with the rest of the olive oil and salt and pepper.
Roast for about 20 minutes, or until the tips start to turn slightly crisp and brown. Remove, sprinkle with the garlic and roast for about 5 minutes more.
Sprinkle the lemon zest into the pan and toss to coat. Allow to cool in the pan for about 10 minutes before serving.