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.

Roasted Cauliflower with Garlic & Olive Oil

*roasted cauliflower

So simple, so fast and so delicious. I ate this with a fresh green salad and a bowl of sprouted, steamed quinoa.

Roasted Cauliflower with Garlic & Olive Oil

1 head cauliflower, cleaned, trimmed, and sliced into 3/4″ slices

2 cloves garlic, smashed and thinly sliced

3T olive oil- more if needed

pink salt and pepper

Preheat the oven to 425 Degrees

In a large roasting pan, drizzle some olive oil on the bottom of the pan.

Layer in the cauliflower, evenly spacing the slices.

Add the garlic sliced over the cauliflower.

Salt and pepper generously and drizzle the remaining olive oil over the top of the slices.

Roast for 15-20 minutes or until the edges of the cauliflower begin to brown and the cauliflower is tender.

Serve hot or cold.