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2 cups romanesco florets - approximately 1 head
2 tablespoon extra virgin olive oil
6 cloves garlic - minced
2 teaspoon 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.
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