Whole roasted romanesco

Romanesco is a showstopper. It’s an architectural wonder vegetable offering the best of both broccoli and cauliflower. Often I prepare it in a similar manner to those vegetables, but serving it like this puts its best features on display.

This is easy enough to make. Preheat the oven to 425. Remove stems and leaves from the base of the romanesco and clean thoroughly. Place in an oiled oven safe pan and sprinkle with salt, pepper and olive oil. Cover with foil and cook for 30 minutes.

Take off the foil, sprinkle more oil, garlic and any herbs you like and put the foil back on and bake another 20-30. I used thyme and marjoram.

The romanesco will be fully cooked, but if you like pop it in another 15 minutes without the foil. To help caramelize the goodies on top.

Then serve. It will be very hot and retain its heat well. Whatever doesn’t get eaten can be reheated in the oven as spears.

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