Seasonal local food recipe No. 391 – Garlic and lemon roasted romanesco cauliflower


Romanesco cauliflower isn’t just about good looks. It has a sweet, nutty taste somewhere between broccoli and cauliflower, is full of fibre and rich in nutrients.

This quick and simple roasting method, using lemon zest rather than spices, emphasises its flavour. The recipe’s from veggie-mad Lizzie Streit at It’s a Veg World After All.

Serves: 2
Preparation time: 5 minutes
Cooking time: 20 minutes

1 romanesco cauliflower head
2 tbsp extra virgin olive oil
6 cloves garlic, finely chopped
2 tsp lemon zest plus a little more, to taste
sea salt and ground black pepper

Preheat oven to 225C / Mark 7. Line a baking sheet with parchment paper. Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula. Grate the lemon zest over and sprinkle with sea salt and pepper.

Bake for 20 minutes, or until tender and browned. Serve warm, topped with more lemon zest to taste.

More ways to love your veg on our recommended recipes page – nearly 400 to try!

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