Roasted Romanesco

one

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.

 

 

INGREDIENTS:

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)

METHOD:

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

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Dinner, Lunch, Vegetables and tagged , , , , . Bookmark the permalink.

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