Garlic and Lemon Roasted Romanesco Cauliflower

Garlic and Lemon Roasted Romanesco Cauliflower


  • 1 head of Romanesco florets
  • 2 Tbsp. extra virgin olive oil
  • 6 garlic cloves – minced
  • 2 tsp 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.

Source: It's a Veg world After All -tested by Cindy Bevans

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