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.
- 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: 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