Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, lemon-roasted romanesco cauliflower. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Romanesco cauliflower (also known as romanesco broccoli or just romanesco) is a cruciferous veggie and member of the brassica family. Roasted romanesco (especially with lemon and garlic) is an amazing addition to any meal. I will buy romanesco more often now!
Lemon-roasted Romanesco Cauliflower is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lemon-roasted Romanesco Cauliflower is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have lemon-roasted romanesco cauliflower using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lemon-roasted Romanesco Cauliflower:
- Get 8 small or 2 large heads of Romanesco cauliflower
- Get 2 tabelspoons butter, bacon fat, coconut or olive oil
- Take to taste sea salt
- Make ready to taste black pepper
- Prepare 1/2 lemon, very thinly sliced
Parmesan Lemon roasted cauliflower is one of the tastiest ways to cook cauliflower! See how we turn boring cauliflower into perfectly tender and browned We're hooked on roasted cauliflower. It's sweet, nutty and so easy to make. Perfect as a side, for topping pastas or eaten as a snack.
Instructions to make Lemon-roasted Romanesco Cauliflower:
- Preheat over to 190C / 375 F. Remove the outer leaves of romanesco, chop into 2- inch pieces and place in the centre of a baking sheet.
- Pour melted butter (or other fat) over the Romanesco, and toss gently to coat the pieces evenly. Sprinkle with sea salt and black pepper, and top with lemon slices.
- Roast for approximately 20-25 minutes or until edges are golden brown and the Romanesco is fork-tender.
Somewhere between cauliflower and broccoli lies romanesco with a mellow and subtle flavor. Lemon juice and zest rubbed over the vegetable add brightness, balancing its nutty flavor. A hint of fresh thyme and crushed garlic add another layer, resulting in a beautiful side dish. Roasted cauliflower and lemon segments tossed with Parmesan and capers makes an easy side dish. Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly.
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