Roasted Romanesco Cauliflower

Park Seed Co.'s Romanesco Veronica variety

Photograph courtesy of

Romanesco is a cauliflower varietal that forms a lime green head with cone-shaped florets. Although Romanesco makes this dish especially beautiful, you can substitute regular cauliflower or broccoli with delicious results. 2 Romanesco heads are roughly equivalent in size to 1 head white cauliflower.

2 medium heads Romanesco cauliflower, trimmed and broken into florets
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 pinch red pepper flakes
1 large clove garlic, thinly sliced
Juice of 1/2 lemon

Preheat the oven to 400 degrees. Lightly oil a 9-by-13-inch baking dish. Place the florets in the dish and drizzle with olive oil. Gently toss to thoroughly coat the florets in the oil. Sprinkle with salt, black pepper and red pepper flakes. Roast, uncovered, for 15 minutes. Gently turn the florets, sprinkle with the garlic slices and return to the oven. Roast until tender, about 5 to 10 more minutes (some edges will brown). Toss with lemon juice, adjust seasonings to taste and transfer to serving bowl.