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

Roasted Romanesco Cauliflower

Ingredients:
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

Procedure:

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.