Romanesco Cauliflower Recipe
Recipe information
Make Romanesco Cauliflower in just 40m. Toasted Pistachios, Crushed breadcrumbs, Lemon-infused Olive Oil
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Romanesco
Preheat the oven to 400°F (200°C). Cut the romanesco cauliflower into florets and rinse them under cold water. Pat dry with a kitchen towel.
2. Make the Lemon-Infused Olive Oil
In a small bowl, mix olive oil, lemon zest, lemon juice, salt, and black pepper. Stir well to combine.
3. Toss with Olive Oil
In a large bowl, combine the romanesco florets with the lemon-infused olive oil mixture. Toss well to ensure the florets are evenly coated.
4. Roast the Romanesco
Spread the romanesco florets on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.
5. Toast the Pistachios
While the romanesco is roasting, place the chopped pistachios in a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring frequently, until fragrant. Remove from heat.
6. Prepare the Breadcrumbs
In another skillet, add breadcrumbs and toast for about 5 minutes over medium heat until golden brown. Stir occasionally to prevent burning.
7. Combine and Serve
Once the romanesco is done roasting, remove it from the oven. Sprinkle the toasted pistachios and crushed breadcrumbs over the top. Serve warm.
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