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Grilled Romanesco

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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