Description
This is our favorite way to cook Romanesco which is a seasonal staple in our CSA box here in our area of Northern California in the winter months.
Ingredients
- 1 head Romanesco
- Several tablespoons olive oil
- Kosher salt to taste
- Freshly ground pepper to taste
- 1 tablespoon Meyer lemon zest (from one large lemon)
- 1/2 cup freshly grated Parmesan cheese (not the dry stuff)
- 1 tablespoon Meyer lemon juice
Instructions
- Wash the Romanesco thoroughly and cut the florets off the core. Cut into bite-sized pieces.
- Place in roasting pan and toss with olive oil, salt and pepper to coat completely. Add lemon zest and toss again.
- Roast at 400 degrees for approximately 20 minutes. When starting to get tender, add Parmesan and roast another 10 minutes or so until the florets are fairly tender and starting to brown on the ends.
- Remove from oven and sprinkle with lemon juice. Serve immediately.