Garlic Lemon Roasted Romanesco Cauliflower
Golden roasted romanesco cauliflower tossed with garlic, olive oil, and fresh lemon zest makes a light, flavorful side dish. Vegan, gluten-free, and nutrient-packed, this recipe comes together in under 30 minutes, making it perfect for busy weeknights or healthy meal prep.
Equipment
- 1 Baking sheet, lined with parchment paper
- 1 Parchment Paper (sheet)
- 1 large mixing bowl
- 1 spatula
- 1 Zester or Grater
Ingredients
- 2 cups romanesco florets about 1 head
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic minced
- 2 teaspoons lemon zest plus extra for garnish
- Sea salt to taste
- Ground black pepper to taste
Instructions
- Prepare Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C). This step is essential for ensuring the romanesco florets roast evenly and develop a beautiful golden color. Line a baking sheet with parchment paper so the florets don’t stick and cleanup is effortless. Make sure the parchment paper covers the baking sheet completely and lies flat without wrinkles to ensure even roasting.
- Wash and Cut Romanesco: Wash the romanesco cauliflower thoroughly under cold running water to remove any dirt or impurities. Pat dry with a clean towel or paper towels to ensure it roasts properly instead of steaming. Place the whole head on a cutting board, trim the stem, and remove outer leaves. Cut the romanesco into florets of roughly the same size (about 1–2 inches) so they cook evenly and develop consistent texture and browning.
- Toss with Olive Oil and Garlic: Transfer the prepared florets to a large mixing bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, which adds healthy fats and promotes caramelization. Add the minced garlic evenly across the florets. Use a spatula or your hands to toss the florets gently but thoroughly so every piece is coated in oil and garlic for maximum flavor infusion.
- Season and Add Lemon Zest: Add 2 teaspoons of freshly grated lemon zest to the bowl, ensuring even distribution. Sprinkle sea salt and ground black pepper to taste. Lemon zest will add a burst of citrus aroma and freshness that elevates the natural flavor of the romanesco. Toss again gently to ensure every floret is evenly coated with seasoning and zest.
- Arrange Florets for Roasting: Spread the seasoned florets evenly across the prepared baking sheet in a single layer. Avoid overcrowding, as this can cause steaming instead of roasting. Each floret should have space around it to allow heat to circulate and create a crisp, caramelized texture.
- Roast Until Golden and Tender: Place the baking sheet in the preheated oven and roast for about 20 minutes. Around the halfway point (about 10 minutes in), carefully remove the baking sheet and flip the florets with a spatula to ensure even browning. Continue roasting until the florets are tender and lightly browned on the edges. The aroma of roasted garlic and lemon should be noticeable.
- Garnish and Serve: Remove the florets from the oven and transfer them to a serving dish. Sprinkle additional lemon zest on top for a burst of freshness and extra flavor. Taste and adjust seasoning if needed, adding more sea salt or pepper to suit your preference. Serve warm for the best texture and flavor.
Notes
- Romanesco florets cook quickly, so keep an eye on them to prevent burning.
- Use fresh lemon zest rather than pre-packaged zest for a brighter flavor.
- Olive oil helps caramelize the cauliflower while adding healthy monounsaturated fats.
- This recipe is naturally vegan, gluten-free, and low in saturated fat.
- Serve immediately for best texture, though leftovers can be reheated.
