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Roasted Romanesco Cauliflower

Romanesco, also known as Roman Cauliflower or Broccoflower, is similar to traditional cauliflower but its flavor is more delicate and nutty. Romanesco has been grown in Italy since the 16th century, but it is new

to many Americans. Romanesco is rich in vitamins C and K and contains lots of fiber and carotenoids, which are thought to help reduce risk of disease including cancer. In short, it’s really good for you, so eat lots of it!

You can prepare Romanesco the same way you like to cook broccoli or cauliflower. It would make for a colorful stir fry or pasta dish. Here’s a very simple way to cook it up on a busy evening to serve alongside fish or chicken.


2 cups cauliflower florets

2 Tbsp. extra virgin olive oil

2 cloves garlic, minced



Cut cauliflower into florets and rinse. Place on a rimmed baking sheet. Toss with olive

oil, garlic and salt and pepper to taste. Roast at 450 degrees for 20 minutes or until

softened and lightly golden.

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