You may have seen Romanesco cauliflower in your local market – it looks almost like vibrant, bright green coral. I like to roast cauliflower because it brings out a really delicious nutty-sweet flavor in them. And the little cauliflower florets get nice and brown and a bit crunchy. A little squeeze of lemon does the trick before you bring your roasted cauliflower to the table.
You can substitute regular cauliflower for the Romanesco. Serves 4.
One 2 1/2 pound Romanesco cauliflower, core removed and cauliflower broken up into florets
4 tablespoons extra virgin olive oil
1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/2 of a lemon
- Preheat the oven to 400°.
- On a baking sheet, toss the cauliflower florets, olive oil, salt, and pepper flakes together. Add several grinds of black pepper.
- Roast in the oven for 30 minutes, or until the cauliflower is softened and is brown in places.
- Remove from oven and squeeze the lemon over the cauliflower.