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    Home » Recipes » Sides

    Garlic and Lemon Roasted Romanesco Cauliflower

    Modified: Feb 20, 2020 · Published: Oct 24, 2013 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 69 Comments

    6201 shares
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    Roasted romanesco cauliflower with hints of garlic and lemon, vegetarian, vegan, paleo, gluten-free

    For a delicious way to prepare beautiful romanesco, look no further than this Garlic and Lemon Roasted Romanesco Cauliflower!

    Roasted romanesco cauliflower

    Photos and recipe for this Roasted Romanesco Cauliflower updated 10/12/17. Original writing remains. 

    You arrive late to a dinner party, eager to indulge in the delicious meal [insert family member or friend who is an amazing cook] has prepared for the evening.

    Cocktail hour is almost over, but before you can stomach your first glass of Chardonnay, you must grab one of the h’ordeuvres everyone is flaunting on their itty bitty napkins.

    You make your way to the appetizer table, but in an instant, your hopes are crushed. Amongst empty trays and dishes, a measly run-of-the-mill crudité tray stares back at you. And the only veggie left? Cauliflower. Party fail.

    Needless to say, cauliflower gets a pretty bad rep. You know, with its bland taste and weird smell and everything.

    Roasted romanesco cauliflower

    Believe me, I used to agree with all of the criticisms against this cruciferous vegetable. Until today, that is!

    Romanesco cauliflower (also known as romanesco broccoli or just romanesco) is a cruciferous veggie and member of the brassica family. This means it’s a cousin of broccoli, cauliflower, kale, and cabbage.

    On first glance, you may think it’s part alien, but once you take a closer look at its intricate design, you’ll realize just how beautiful it is!

    Roasted romanesco cauliflower with hints of garlic and lemon, vegetarian, vegan, paleo, gluten-free

    But romanesco is more than just pretty looks. Roasting this veggie brings out a flavor reminiscent of the best aspects of both broccoli and cauliflower. Roasted romanesco (especially with lemon and garlic) is an amazing addition to any meal. Ready to try it yet?!

    Roasted romanesco cauliflower

    If you answered yes, you may be wondering where to find it! I seem to have the best luck finding romanesco at farmers markets starting at the end of September and through November. Now that you know where to look, let’s get cooking!

    For some other easy vegetable side dishes, check out:

    • Simple Charred Broccoli and Red Onion
    • Honey Sriracha Brussels Sprouts
    • Baked Orange Sesame Cauliflower
    • Chili Sesame Sautéed Broccolini
    • Mango Cucumber Salad

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    Roasted romanesco cauliflower with hints of garlic and lemon, vegetarian, vegan, paleo, gluten-free

    Garlic and Lemon Roasted Romanesco Cauliflower

    Roasted romanesco cauliflower is incredibly tasty, especially with added lemon and garlic. You will want to eat the whole tray! Vegan, vegetarian, gluten-free, and paleo. 
    5 from 75 votes
    Print Pin Rate
    Prep Time: 5 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 25 minutes mins
    Servings: 2
    Calories: 197kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 cups romanesco florets - approximately 1 head
    • 2 tablespoon extra virgin olive oil
    • 6 cloves garlic - minced
    • 2 teaspoon lemon zest - plus a little more, to taste
    • Sea salt and ground black pepper - to taste

    Instructions

    • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
    • Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
    • Bake for ~20 minutes, or until tender and browned.
    • Serve warm, topped with more lemon zest to taste.

    Nutrition

    Calories: 197kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 618mg | Fiber: 7g | Sugar: 6g | Vitamin C: 289mg | Calcium: 16mg | Iron: 7mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Mmmmm. I can’t stop eating them!

    Enjoy,

    Lizzie

    More Plant-Forward Side Dishes

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      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
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    6201 shares

    Reader Interactions

    Comments

      5 from 75 votes (58 ratings without comment)

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    1. CJ

      March 12, 2025 at 7:33 pm

      5 stars
      Simple and delicious. Will use this recipe for other roasted vegetables! Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        March 17, 2025 at 10:32 am

        So glad to hear you enjoyed it!

        Reply
    2. mamamaria

      September 05, 2024 at 10:09 pm

      5 stars
      It has the perfect texture- not too firm and not too mushy. The flavors are wonderful. Very delicious- thank you!!

      Reply
      • Lizzie Streit, MS, RDN

        September 10, 2024 at 3:31 pm

        I’m so thrilled to hear that! Thanks for your review.

        Reply
    3. Julie Blockowitch

      November 21, 2023 at 8:43 pm

      I’ll be making this for Thanksgiving. Nobody had problems with the garlic burning? Also, one part of the recipe says minced and the other says crushed. Which did everyone use?

      Reply
      • Lizzie Streit, MS, RDN

        November 27, 2023 at 10:24 am

        Hi Julie, I hope the recipe turned out well for you. I have never had a problem with the garlic burning, but some readers prefer to add it later in the roasting time to prevent burning. Thanks for pointing out the typo about the garlic. It should all be minced or pressed with a garlic press.

        Reply
    4. Ruth

      August 15, 2023 at 12:20 pm

      5 stars
      Bought this veg randomly when I saw it in a farm shop….used this recipe and I ate the whole thing myself. Oh my god…it was fab!!! So tasty. I mixed everything together in a bowl first and baked for 20 mins.

      Reply
      • Lizzie Streit, MS, RDN

        August 15, 2023 at 1:52 pm

        Hi Ruth, yay! I’m so glad you enjoyed this recipe for romanesco!

        Reply
        • Steve Eshbaugh

          November 09, 2024 at 1:08 pm

          Great recipe, that is worth adding to my veggie rotation. For educational purposes, it’s not a cousin to the aforementioned Cruciferae; broccoli cauliflower, kale, Brussels sprouts, cabbage, and romanesco are all cultivars of wild cabbage. They are all the same species, just varieties that look and taste quite different. They’re all the dreaded “genetically modified organisms.”

    5. Linda G

      May 30, 2023 at 7:13 pm

      5 stars
      Really yummy & really easy to prep & cook. Will definitely be making this again. The whole family loved it! Thanks for the recipe

      Reply
      • Lizzie Streit, MS, RDN

        May 31, 2023 at 10:37 am

        Hi Linda, I’m thrilled that you and your family enjoyed the recipe. Thanks for your review!

        Reply
    6. Mary

      September 11, 2022 at 3:18 am

      5 stars
      This was delicious – because I can’t help myself from tinkering for the last 5 minutes of roasting I added some defrosted peas and three sliced spring onions along with a knob of butter too. We were really impressed with the Romanesco and will definitely be making it again. Thank you.

      Reply
      • Lizzie Streit, MS, RDN

        September 13, 2022 at 3:28 pm

        Hi Mary, yay! I’m so glad to hear you enjoyed this recipe, and your additions sound delicious. Thanks for your 5-star review.

        Reply
    7. Raquel

      March 28, 2022 at 10:23 pm

      5 stars
      This was incredibly delicious! I will definitely make again!

      Reply
      • Lizzie Streit, MS, RDN

        March 29, 2022 at 9:45 am

        Yay, thanks for leaving a review!

        Reply
    8. Liz

      March 17, 2022 at 6:15 pm

      5 stars
      Made this last night with a whole, large head of Romanesco (I doubled the recipe). The only thing that I changed is that I mixed up the oil & garlic in a large baggie, and put the cut-up veggies in there to completely coat them before putting on the cooking sheet and following the rest of the recipe as written. Thank you! Whole family enjoyed and asked me to make this again soon!

      Reply
      • Lizzie Streit, MS, RDN

        March 18, 2022 at 10:31 am

        I’m so glad to hear that you all enjoyed it! Thanks for your 5-star review, Liz!

        Reply
      • Trois Hart

        January 07, 2024 at 12:16 pm

        This is a good idea. The people who had trouble with the garlic burning likely had garlic that did not get coded properly with the olive oil.

        Reply
    9. TRACY

      May 13, 2021 at 10:59 am

      5 stars
      I also received the Romanesco in my Misfits box and was really excited to make it. I never knew about this veggie and saw it the first time on a program on the Food Network. I followed the recipe to a tee – extremely easy – and it came out wonderfully. Simple and so flavorful. Good intro to a veggie I had never had. And you are right, I know it is not carried in my local grocery stores so will have to be really on the lookout when I hit the Farmers Market this summer.

      Reply
      • Lizzie Streit, MS, RDN

        May 13, 2021 at 3:42 pm

        I’m so glad that you enjoyed the recipe! Thanks for letting me know!

        Reply
        • Kitsy Abbott

          January 06, 2022 at 6:02 pm

          I love this vegetable and tried to grow it in my garden. Not super successful but will try again. Whole Foods has it right now and I bought two heads, I too worried about the garlic burning so Half way through I lowered the temp to 350

        • Lizzie Streit, MS, RDN

          January 06, 2022 at 6:05 pm

          It’s a great vegetable! I’m glad to hear you found it at Whole Foods and were able to try the recipe!

      • Missy

        June 10, 2021 at 7:01 pm

        5 stars
        Do you have a whole foods? They have them now 6/10/21 I’m in Pa! I read they are actually a fall item?? So we shall see?? Lol

        Reply
        • Lizzie Streit, MS, RDN

          June 11, 2021 at 10:40 am

          Hi Missy, great to hear that romanesco is at your Whole Foods right now! I have seen it at different times throughout the year at my local foods co-op and have spotted it once at Whole Foods too. It’s great that it’s becoming more available!! 🙂

    10. Cheryl

      February 20, 2021 at 6:47 pm

      Came in my misfit box. Followed recipe but did in air fryer. Yummy!

      Reply
      • Lizzie Streit, MS, RDN

        February 21, 2021 at 5:13 pm

        Great! I’m so glad you enjoyed it.

        Reply
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