Lemon and Paprika Roasted Romanesco

Darren came home the other day with this strange looking but very pretty vegetable, I had no in idea what it was called but fortunately he had written the name on the paper bag, it was a Romanesco. Looking it up online, it is called a Romanesco broccoli, also known as Roman cauliflower.

photograph taken from the internet.

I browsed through various ways it can be prepared and cooked, I decided to try it roasted with lemon as I had lemons to use up.

It was really tasty, and still had a bit of a crunch to it after roasting, equally delicious hot or cold. I will be using this again in summer salads.

Ingredients

1 head Romanesco, cut into florets

1.5 tbsp olive oil

pinch of smoked paprika

pinch of garlic powder

zest from 1 lemon

2 tsp lemon juice

Method

1. Preheat oven to 210°C. Line a baking tray with foil.

2. Put florets in a bowl along with 1/2 tbsp oil, paprika and garlic powder. Mix to combine.

3. Spread out onto the baking tray. Drizzle 1 tbsp oil over florets. Sprinkle with lemon zest.

4. Bake for 15-20 minutes or until tender and browned. Transfer to serving bowl, drizzle with lemon juice.

We enjoyed this as a side dish. Add to pasta, stir fry's, casseroles or just plain steamed or boiled. I will certainly be experimenting more with this veggie.

Comments

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