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Roasted romanesco recipe

Roasted romanesco recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Romanesco (also known as romanesque cauliflower or romanesco broccoli) is a cross between cauliflower and broccoli. It is a very tasty vegetable with a very interesting appearance!

49 people made this

IngredientsServes: 4

  • 1 head romanesco, cut into bite-size pieces
  • 1 tablespoon olive oil, or more to taste
  • salt to taste
  • 2 grinds fresh black pepper
  • 1 pinch garlic powder
  • 1 pinch paprika

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 220 C / Gas 7. Line a roasting tray with foil.
  2. Spread romanesco onto the prepared tray; drizzle with olive oil and season with salt, black pepper, garlic powder and paprika.
  3. Roast in the preheated oven until tender, 15 to 20 minutes.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (20)

by tommyecat

This is a great simple recipe that I used to get rid of the extra veggies from a pot luck. I brought veggies + dip and there always seems to be leftover broccoli and cauliflower. I used this easy simple flavorful recipe to roast the veggies and they were great. My 9 and 5 year old boys loved it. Thanks for sharing!-10 Dec 2013

by awesomeintummy

I love Romanesco! It is fabulous!! I make this all the time!! The only thing I do different is use Lawry's garlic salt and instead of paprika I use Italian herbs then sprinkle with Italian grated cheeses!! MMMMM Good!!-30 Nov 2013

Roasted Romanesco Broccoli

Amount Per Serving Calories 86 Calories from Fat 74 % Daily Value * Total Fat 7g 11 % Saturated Fat 1g 5 % Cholesterol 0.0mg 0 % Sodium 204mg 9 % Total Carbohydrate 5.1g 2 % Dietary Fiber 2.7g 11 % Protein 2.4g 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Roasted romanesco tabbouleh with nuts recipe

A vegetarian salad that's visually striking and topped off with dry-fried almonds and pistachios.


  • 1 very large romanesco (or two small)
  • 200 g bulghur wheat
  • 1 lemon, juice and finely grated zest
  • 1 splash olive oil, to roast with
  • 1 splash olive oil, to finish
  • 100 g flaked almonds
  • 100 g shelled pistachios
  • 1 large bunch fresh parsley, leaves finely chopped
  • 1 large bunch fresh mint, leaves finely chopped
  • 1 sprinkling pomegranate seeds (optional)
  • 1 very large romanesco (or two small)
  • 7.1 oz bulghur wheat
  • 1 lemon, juice and finely grated zest
  • 1 splash olive oil, to roast with
  • 1 splash olive oil, to finish
  • 3.5 oz flaked almonds
  • 3.5 oz shelled pistachios
  • 1 large bunch fresh parsley, leaves finely chopped
  • 1 large bunch fresh mint, leaves finely chopped
  • 1 sprinkling pomegranate seeds (optional)
  • 1 very large romanesco (or two small)
  • 7.1 oz bulghur wheat
  • 1 lemon, juice and finely grated zest
  • 1 splash olive oil, to roast with
  • 1 splash olive oil, to finish
  • 3.5 oz flaked almonds
  • 3.5 oz shelled pistachios
  • 1 large bunch fresh parsley, leaves finely chopped
  • 1 large bunch fresh mint, leaves finely chopped
  • 1 sprinkling pomegranate seeds (optional)


  • Cuisine: Middle Eastern
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Put the bulghur in a heatproof bowl and pour over at least twice the volume of boiling water. Leave to stand.
  2. Cut the romanesco into roughly equal sized florets (not too large, or they will burn before they cook). Toss in just enough oil to coat and season. Roast at 190C for 15 mins, turning once, until just starting to crisp at the edges.
  3. Put the almonds and then the pistachios in a dry frying pan (you’ll probably need to do this in batches). Dry fry, stirring now and then, until golden, then chop roughly. Check the bulghur is cooked, draining off any excess liquid.
  4. Toss in a bowl with the romanesco, nuts, herbs and lemon zest. Season and add lemon juice and olive oil to taste.
  5. Transfer to a serving bowl and scatter with pomegranate seeds, if using.

Recipe devised by Kirsty Hale for Riverford.

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Roasted Romanesco Steaks

If you’ve been following me for a while, you already know how much I love to roast. I’ll roast almost any vegetable and will insist every time that it’s the most delicious way to cook. Roasting retains nutrients way better than boiling or steaming. It even increases the bioavailability of certain nutrients! It enhances the flavor and brings out the natural sweetness of veggies. Give me any vegetable, some healthy oils, herbs and spices, and I will roast 100% of the time. There’s no exception with these delicious Roasted Romanesco Steaks.

Working at a farm means that I get to play around with new veggies and experiment. And this time of year, experimenting always means roasting! I’ve roasted kohlrabi, radishes, bok choy, even romaine. But one of my favorite veggies to roast has always been romanesco, also known as Italian cauliflower. It’s a little bit firmer and nuttier than regular cauliflower, making it absolutely perfect for roasting, especially in steaks! To me, it has a little hint of broccoli flavor too! If you’ve never had romanesco before, I would definitely recommend these Roasted Romanesco Steaks for your first time I promise, you’ll never go back to boiling or steaming.

This recipe is super simple and only has a few ingredients: romanesco, Real Salt Seasoning Salt, and oil. Avocado oil is perfect for this recipe because it can handle the high oven temperature. (I’ve also used coconut oil or olive oil but only use olive oil if you lower the oven temperature slightly since it can’t handle anything over 425.) This recipe also uses Real Salt Seasoning Salt Seasoning Salt, my new favorite addiction to any roasted veggie. It’s a combination of Real Salt (the only pink salt harvested in the U.S.) and all-natural organic spices. It’s got onion powder, coriander, mustard, black pepper, paprika, celery seed, turmeric, and parsley. A little salty, a little smoky, and a lot of flavor. If you can’t get your hands on this seasoning salt, you can substitute with salt (but make sure it’s real pink salt!) plus a mix of your favorite spices. None of my own combos even come close to the Real Salt seasoning blend though I’m convinced that they are using some type of magic to make it taste extra delicious.

This dish makes for the perfect side to any dinner or can even be the main course on their own! I guarantee these Roasted Romanesco Steaks will be the star of the show.

As always, let me know if you try this recipe and be sure to use the hashtag #hashtagvegan so I can see your creations!

Wondering where you can get your own Real Salt? Check out their website HERE to shop.

What does romanesco taste like?

Romanesco has a mild, slightly nutty flavor. It’s not as strong of a flavor as broccoli, and the texture is firmer than both broccoli and cauliflower. My favorite way to eat it is to roast it, but you could steam it, add it to a stir fry, or even make it into a creamy soup.

Garlic and Lemon Roasted Romanesco

This Garlic and Lemon Roasted Romanesco recipe is simple and delicious! The lemon and garlic highlight the beautiful Romanesco flavors, making it a tasty vegetable dish that is perfect as a side dish or even as a main dish if you want something light.

I think Romanesco is one of the most beautiful vegetables! It’s perfect Fibonacci sequenced spirals are truly a work of natural art! It can be so beautiful to me that it’s hard to actually eat it because I don’t want to ruin it’s beauty.

So how do you cut up a Romanesco?

I like to flip the Romanesco over and remove the stem and set it aside, we will chop that up later. I then cut each stem so the spirals stay in tact. The top will get smaller and when I get to that point where the stems are too small, I cut the large top piece so they it is about the same size as the other spirals. Chop the stem into similar size pieces and you are done.

My sweet Instagram, turned real life friend Laura gave me inspiration for this recipe, we were chatting late one night and she said she had Romanesco in her refrigerator too and that she loves it with garlic and lemon and I knew I needed to make some, thus this recipe was born. I’m grateful for foodie friends who I can chat food with late at night because it’s their passion too.


Servings 6

Amount Per Serving Calories 581 Calories from Fat 339 % Daily Value * Total Fat 38g 59 % Saturated Fat 12g 60 % Cholesterol 59mg 20 % Sodium 1210mg 51 % Total Carbohydrate 42g 15 % Dietary Fiber 6.7g 27 % Protein 17g 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients for roasted romanesco with za’atar

I really love recipes that deliver fantastic results from just a handful of ingredients, and this roasted romanesco is just such a recipe! To make it, all you will need is:

  • Romanesco (of course!) – or use a whole cauliflower
  • Olive oil
  • Za’atar – see below for more details
  • Garlic powder – optional, but I love garlic with everything!

Four ingredients, and you are rewarded with a beautiful and delicious dish.

Roasted romanesco with meyer lemon and sunflower seed dressing

Keep winter eating interesting with this Whole30-compliant recipe for roasted Romanesco broccoli paired with a creamy vegan sunflower seed dressing made with soaked sunflower seeds and fresh Meyer lemons.

I need to whisper something very quietly here. I’m sure that anything but a whisper, especially a grand pronouncement, will undo the magic. You see, after what feels like years of constant bickering, trips thwarted on account of unceasing whining, and general uncooperativeness, my two daughters (ages 6 and 10) are getting along. And being legitimately helpful. And mostly brushing their teeth, though thorough hand washing technique does seem to elude our youngest. Like everything else having to do with kids, this is probably a phase that will pass, but for now, it’s delightful.

This spirit of benevolence is even present at the dinner table. My 10 year-old, trying something new, often says things like, “This is really good, Mom. I like the sauce.” After years of eye rolling and complaints about ever-present vegetables, it’s gratifying to know that the food I make each evening might actually be enjoyed. (The reverse of this is that all the meals Brian and I have made that weren’t pizza or pasta weren’t enjoyed, but whatever.)

I’m doing a Whole30 this month and our recent dinners have been extremely vegetable forward. Plain healthy food bores me to death, so I’m always creating punchy sauces and dressings to keep things lively. And so far, the kids have been surprisingly into our meals. This warm roasted Romanesco salad with creamy Meyer lemon and sunflower seed dressing is one of our new favorites.

Romanesco, also called Romanesco broccoli, is often compared to its namesake, but I find it’s closer in taste and texture to cauliflower. It has the same creamy-tasting stem, while the florets have just a bit more depth than cauliflower. Buying Romanesco is also a great way to make friends – everybody is fascinated buy it’s intricate fractals and supercharged chartreuse color. The sunflower seed and Meyer lemon dressing is smooth and creamy and totally dairy-free. Meyer lemons lend their ideal blend of sour and sweet flavors, while soaked sunflower seeds blend into a wonderfully creamy dressing that’s great fro dipping and dressing every vegetable you can find.

If you’re with me in the Whole30 thing or just looking for satisfying, healthful recipes, check out all of our Whole30 recipes here.

Roasted Romanesco

Romanesco’s history is about as mysterious as its alien-like appearance. Depending of where you are, you could hear it called Romanesco cauliflower, broccoli, or even Romanesco cabbage. It’s thought to be a native of Italy where it was born of selective breeding in the 16th century. That’s right, this futuristic looking vegetable comes from the 1500s!

Romanesco may look a little crazy with its fractal spirals, but the craziest thing is how awesome it tastes when you roast it. Roasting brassicas (cauliflowers, broccoli, romanesco, etc) brings out their natural sweetness. When you see those hints of dark golden brown on the edges of your roasted romanesco, you know you’re in for a treat!

Roasted Romanesco


For Romanesco:

1 head romanesco cut into small florets

For Breadcrumbs:

1 clove garlic, crushed and minced

2 tablespoons parsley finely chopped


Preheat oven to 450º for at least 20 minutes. You want that oven really hot!

Toss romanesco with olive oil, salt, and pepper. Arrange florets in a single layer in a large ovenproof skillet or on a parchment-lined baking sheet.

Cook for 15 minutes, remove from oven, add the breadcrumb mixture to the top and return to oven for 5 minutes or until breadcrumbs and cheese are golden brown and fragrant.

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