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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.
Course Side Dish
Cuisine American
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 2
Calories 197 kcal
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
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.
Calories: 197 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 47 mg | Potassium: 618 mg | Fiber: 7 g | Sugar: 6 g | Vitamin C: 289 mg | Calcium: 16 mg | Iron: 7 mg