- 1-2 heads romanesco cauliflower
- 3-4 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and half the juice from 1 lemon
- Salt and pepper to taste
Preheat the oven to 375°F. Chop the romanesco heads into florets of roughly equal size. Leave the florets in tact as much as possible to preserve their artful shape.
Spread the florets over a baking sheet. Toss with the olive oil, garlic, and salt and pepper to taste.
- Bake for 30-40 minutes, or until the florets are cooked through and lightly golden. Remove from the oven and toss immediately with the lemon zest and lemon juice. Adjust the salt and pepper as needed.