Whole Roasted Romanesco [spicy] Recipe
Pepita, chili, pickled jicama + pineapple, cilantro, lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Romanesco
Preheat your oven to 400°F (200°C). Clean the romanesco head and remove any leaves. Drizzle with olive oil, sprinkle with chili powder and salt, and rub it all over the surface.
- 2
Roast the Romanesco
Place the romanesco on a baking sheet and roast in the oven for about 30-35 minutes, or until the florets are tender and slightly charred.
- 3
- 4
Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas until they are golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning.
- 5
Serve
Once the romanesco is roasted, remove it from the oven. Top with the jicama and pineapple mixture, sprinkle with toasted pepitas, and serve immediately.
