Pan-roasted Romanesco Cauliflower Recipe
labneh, honey, aleppo, lemon
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Ingredients
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Pan-Roasted Romanesco Cauliflower Ingredients
Method
Cooking Directions
- 1
Prepare the Romanesco
Preheat your oven to 425°F (220°C). Cut the romanesco cauliflower into florets, ensuring they are roughly equal in size for even cooking.
- 2
Roast the Romanesco
In a large bowl, toss the romanesco florets with olive oil and salt until coated. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and golden brown, flipping halfway through.
- 3
Prepare the Labneh Drizzle
While the romanesco is roasting, mix the labneh with honey in a small bowl. Squeeze the juice of the lemon into the mixture and stir until well combined.
- 4
Serve
Once the romanesco is done, remove it from the oven and plate it. Drizzle the labneh and honey mixture over the top, sprinkle with Aleppo pepper, and garnish with extra lemon wedges if desired.
