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The geometric beauty of romanesco cauliflower offers a textural counterpoint to any table. Its spiraling, green florets bring visual interest and, more importantly, an ideal vehicle for trapping flavor. In this recipe, we keep things simple, accenting the natural sugars of the cauliflower with autumn garlic and fresh lemon zest. A simple and elegant accompaniment.
Ingredients:
- 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
Preparation
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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.
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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.
