Roasted Romanesco Cauliflower

November 24th, 2008 by megan · 11 Comments

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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.

A head of romanesco cauliflower

A Head of Romanesco Cauliflower

Roasted Romanesco Cauliflower

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


  1. Preheat the oven to 400°.
  2. On a baking sheet, toss the cauliflower florets, olive oil, salt, and pepper flakes together. Add several grinds of black pepper.
  3. Roast in the oven for 30 minutes, or until the cauliflower is softened and is brown in places.
  4. Remove from oven and squeeze the lemon over the cauliflower.


nicole Dec 4, 2008 at 4:12 pm

Roasted cauliflower — any variety — is probably one of my very favorite things in the entire world.

jessie Dec 9, 2008 at 7:50 pm

Dear Megan,
I’ve always been intrigued with this plant, but have always admired it’s other-worldly whorls rather than cooking it. I just made your recipe and ate the whole batch (rather than saving for tomorrow’s lunch – so good!!!). I also laughed myself silly thinking about what the genius of Jane Curtin would have done with this sci-fi veggie dish in her comedy masterpiece Coneheads. A kitchen project with aliens that I could get into…
Thanks for the laughs and quick-n-dirty delicious dinner,
Jessie Loving Carr

megan Dec 9, 2008 at 8:09 pm

aren’t they just the craziest looking things? I was thinking next time I make this I’m going to add some shavings of Parmesan – because cheese makes everything better.

Thomas Dec 29, 2010 at 5:51 pm

Just made it. Delicious! Thanks!

» Romanesco Chef2Chef Community Blog: Featured Chef and Food Blogs Feb 21, 2011 at 1:37 am

[...] My favorite way to eat romanesco, as with cauliflower, is to cut or break it into large pieces, toss them with olive oil, salt and pepper and roast them on a sheet pan in a very hot oven. The roasting gently coaxes out the sweet, mild flavor and as the pieces begin to brown on the outside, the crispy texture makes them irresistible. [...]

Roasted Romanesco Cauliflower Feb 23, 2011 at 6:28 pm

[...] Found this awesome recipe at Brooklyn Farmhouse [...]

Kristina Mar 3, 2011 at 12:09 pm

This recipe is masterful, and so easy! My husband insisted that we buy a head of this weird stuff when we saw it at Whole Foods last week. I’m not cauliflower’s biggest fan, and had no idea what to do with it. But this roasting idea was simply genius. Next time I’ll do two heads at once, I was sad when we finished it all.

News from the Veggie Bin: February 16, 2012 « theveggiebin Feb 15, 2012 at 4:15 pm

[...] Roasted Romanesco Cauliflower [...]

The Baby Guy | Binx | Baby Planner | Sophie the Giraffe Giveaway Mar 31, 2012 at 9:20 pm

[...] even begin to imagine how this will expand the palates of youngsters. I samples Spartan apples, Romanesco cauliflower (make sure to click the link for that, it’s wild looking, and there’s a recipe!!), and beets. [...]

Low-Carb Vegan Dinner | Tuxedo Cat Low-Carb Vegan Dinner | My Vegan Life Dec 21, 2012 at 10:44 pm

[...] Pepper Tofu, also from Vegan Brunch by Isa Chandra Moskowitz Vegan Coleslaw from The Sweeest Vegan Roasted Romanesco Cauliflower from Brooklyn Farmhouse and Purple Kale Salad (my creation, see recipe below) 1 bunch purple kale [...]

Weekly Newsletter 1-02-13 | theveggiebin Jan 1, 2013 at 6:05 pm

[...] Roasted Romanesco Cauliflower [...]

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