Roasted Romanesco
Meet the Wizard of Oz vegetable.
Watch the videoSimple. Seasonal. Seriously good for your gut.
Romanesco is part broccoli, part cauliflower, but way prettier with its crazy fractal edges. And it's full of gut loving fibre.
My cooking trick gives you the golden edges that say crisp, never limp. I swear they're addictive.
The recipe
Serves 2 to 4 · Metric, with cups in brackets- 1 head of Romanesco, in florets
- A good drizzle of extra virgin olive oil
- 2 to 3 garlic cloves, chopped
- Sea salt
Heat the oven to 220°C.
Toss the florets with olive oil and salt and roast for 10 minutes.
Toss with the chopped garlic and roast for 10 more minutes, until golden at the edges.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Romanesco brings the fibre and olive oil the healthy fat. For protein, serve it alongside roast chicken or fish, or roast it together with chickpeas for a plant-based option. Drizzle with extra olive oil for added healthy fat.
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