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Monday, January 5, 2015

Roasted Romanesco


Romanesco (some say it's cauliflower, others call it broccoli) with it's lovely green color, nutty flavor and spiky,spiraled florets, is my favorite variety for roasting. Rinse well, break the florets off the stem and toss with olive oil and salt right on a shallow baking sheet. Bake at 375 degrees for 15 to 25 minutes, just until barely tender when pierced with a fork or cake tester. Serve immediately.

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