Sunday, October 13, 2013

Roasting Romanesco Cauliflower

More and more I see romanesco cauliflower in the stores and farmers markets. It looks cool - spiky, green. Last weekend I bought few of them to cook. I decided to roast it the same way as I do regular cauliflower.

The recipe is simple - slice cauliflower into thin enough pieces that still hold together at a stem, spray generously with an oil spray (or use regular olive oil), roast at 425F for about 50 minutes to an hour turning once. In the end it turned out good but I still like regular cauliflower more because it has a sweeter taste.

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