Roasted Romanesco

With its lime-green color, and quirky and cone-shaped florets, a head of Romanesco looks like it could have been picked from Dr. Seuss’ back yard. Beyond the surface beauty it’s a versatile veggie packed with flavor and nutrition.

A cousin of cauliflower, Romanesco’s mild, nutty taste is as delicious raw—think crudité platters and crunchy salads—as it is roasted to caramelized perfection or sautéed with garlic and olive oil. Plus, it’s loaded with vitamins, fiber, and all the good-for-you nutrients that make seasonal eating a win-win.

Roasted Romanesco

This recipe is as easy as it is delicious. The mild, nutty flavor and crunchy topping create a fresh and flavorful approach to comfort food.

Pro-tip: mix and cook the ingredients in a glass pie plate or ceramic baking dish for minimal clean up.

Ingredients:

• 1 small head Romanesco, cut or broken into bite-sized florets
• 2 tbsp olive oil
• ½ tsp garlic powder
• 1 tsp salt
• ¼ cup of cashew flour* (optional)
• ¼ cup crispy fried onions (optional but recommended!)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. To make cashew flour: blend 1 cup raw cashews in a food processor or high speed blender, pulse until it’s the consistency of cornmeal (mixture starts to meld if too fine). Store remaining flour in a tightly sealed jar for later use.
3. Toss the Romanesco in a large bowl with olive oil, garlic powder, salt, and cashew flour until evenly coated.
4. Spread it out on the baking sheet in a single layer.
5. Roast for 20–25 minutes, flipping halfway, until the edges are crispy and golden brown.
6. Toss in parmesan and or sprinkle with fried onions, if using.
7. Enjoy! Serve as a side dish or add your favorite protein.