roasted romanesco

Ingredients:

1 head romanesco

1 tablespoon olive oil, approximately

Kosher salt and freshly ground pepper

Directions:

Preheat oven to 425 degrees.

Cut the romanesco into bite-sized florets. Toss with olive oil to lightly coat along with a generous pinch of kosher salt and freshly ground pepper. 

Scatter onto a rimmed baking sheet covered with parchment paper. Make sure there is ample space between the florets, otherwise it will steam and not roast.

Roast for approximately 15 minutes, or until the florets begin to char in places.

Serve immediately, or remove from the oven and leave at room temperature and reheat in a 400 degree oven for 5 minutes or until warmed through.

Serves 2-4 (depending on the size of the romanesco head)