Description
Somewhere between cauliflower and broccoli is romanesco. Bright-tasting lemon, thyme and garlic add another layer to balance the nutty flavor of the side.
Ingredients
Scale
- 1 head romanesco
- 1½ tbsp extra virgin olive oil
- Juice from 1 lemon, divided, plus zest from ½ lemon
- 2 cloves garlic, crushed
- ½ tsp fresh thyme, minced
- 1 medium shallot, thinly sliced
- 3 sprigs fresh thyme
- salt and pepper, to taste
- ? tsp crushed red pepper flakes (optional)
- ? cup Parmesan (optional, non-vegan)
Instructions
- Pre-heat oven to 375 degrees F. Remove the romanesco stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco.
- Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add ? to ¼ teaspoon of crushed red pepper flakes.
- Bake in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender, testing by pricking the romanesco with a fork).
- Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan on top.
- To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.
- Category: Side, Vegetable