Best Roasted Romanesco Cauliflower Recipes

Pan-Roasted Romanesco Cauliflower with Peas image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice
1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

Steps:

Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.
Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.

Roasted Romanesco Cauliflower with Olives and Lemon image

Provided by Di

Time 30m

Yield 6

Number Of Ingredients 5

1 large head Romanesco cauliflower
½ cup pitted green olives, roughly chopped
⅓ cup extra-virgin olive oil
1 medium lemon, zested
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 8 g, Fat 14.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 0.7 g

Roasted Romanesco Cauliflower Recipe - (3.8/5) image

Provided by blum099

Number Of Ingredients 10

1 large head romanesco cauliflower
1/4 cup liquid coconut or olive oil
1/2 cup diced red onion
6 cloves garlic, minced
juice of 1 whole lemon (about 1/4 cup)
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon each salt & pepper
1/2 cup dry sherry
fresh chopped cilantro, for garnish

Steps:

Preheat the oven to 400 degrees. Trim the washed cauliflower leaves and cut the stem, if necessary, so that cauliflower stands upright in a dutch oven or heavy cast-iron pan (with a lid). Place the cauliflower in the pan, and use a sharp knife to carve a 1 in. deep X into the top of the cauliflower. In a small bowl, combine oil with diced onions, minced garlic, lemon juice, spices, salt & pepper. Pour over the cauliflower, slightly pulling the X apart so the oil can seep into the middle. Try to evenly coat the cauliflower (no need to flip it over). Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes, or until cauliflower is fork-tender, then remove the lid and cook for another 10-15 minutes. Remove from the oven and serve with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Serves 4, leftovers can be refrigerated and reheated for up to a week. Enjoy!