Roasted Romanesco


Broccali Romanesco

I love this vegetable which is slightly crisper and nuttier than the standard cauliflower and often buy it just for its flavour and appearance.  However this recipe turns it into a magnificent dish which livens up even the simplest of meals.  I use hot paprika but I’m sure the recipe works just as well with red pepper flakes.




1 head of Broccoli Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded Pecorino Romano cheese
1/8 teaspoon salt
15 turns fresh ground pepper
Hot paprika or red pepper flakes (optional)


Line a lipped baking sheet with parchment paper.

Cut the Romanesco into florets and place in a medium-sized bowl. Season with salt and pepper. If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top – I used the paprika.

Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
Spread in a single layer on the baking tray and bake for 20 to 30 minutes, turning once, at 170°.

Sprinkle the remaining shredded Pecorino Romano over the top just before serving piping hot.

Processed with Moldiv

Roasted Romanesco before and after cooking

Recipe adapted from The Kitchen Snob



About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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