Romanesco with Lemon

I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.

Romanesco with Lemon

Romanesco with Lemon

1 head Romanesco, washed, trimmed, and cut into bite size pieces

1 lemon, juiced

2T extra virgin olive oil- more if desired

1/2t salt

1/4t black pepper

1c water

In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.

In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.

Steamed Romanesco with Olive Oil & Lemon

*steamed romanesco

I purchased this from the local farmer’s market in Greenfield Saturday morning- it is one of my most favorite vegetables; Romanesco… it gets even prettier after cooking. Clean it, steam it, drain it, then cut how you like it. Toss with plenty of olive oil, fresh lemon juice, salt and fresh ground black pepper, fresh herbs if your feeling crazy…. do not share with anyone.

#FRICKENDELICIOUS