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What is Romanesco? “Romanesco broccoli is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal.” source Wikipedia
Romanesco has a similar taste to both cauliflower and broccoli but with a nuttier, earthier flavor. I find it to be similar in taste to cauliflower but with a milder sweeter flavor. Just like broccoli and cauliflower, romanesco can be served raw or cooked.
Romanesco is in season in late summer or early fall and into winter in some regions. It can often be found at your local Farmer’s Market or in the organic section of your local grocery store. Roasted romanesco is a wonderful side to any meal. Broccoli, cauliflower or a mixture of veggies can be sub’d in this recipe if romanesco is hard to find.
- 1 head romanesco, cut into bite-size florets
- 2 Tbsp olive oil
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp shredded or grated Parmesan cheese
- Preheat oven to 425°, line a baking sheet with parchment paper or aluminum foil.
- Place romanesco in a large bowl. Drizzle with olive oil and garlic. Toss evenly to coat.
- Spread romanesco florets on prepared baking sheet in a single layer. Sprinkle with salt and pepper and Parmesan cheese.
- Bake for 18 to 20 minutes, turning florets halfway through until slightly browned.