Have you ever heard of a Romanesco Cauliflower? Us either, until now!

From the farm fresh veggies we get delivered, there is always something interesting in there. Recently, it was a Romanesco Cauliflower! Luckily, they sent a couple recipes with it because I don't think I would have known what to do with it. This vegetable is like no other, its florets spiral into a pyramid shape. It can be eaten raw like cauliflower and broccoli or cooked. It has high levels of carotenoids which is great for glowing skin, Iron, Vitamin C and Folate.

Here is a picture of my cauliflower, I had to send a picture to my friends/family just because it was so interesting looking!

Recipe 

Roasted Romanesco

What You'll Need:

1 head of Romanesco Cauliflower

3 tablespoons extra virgin olive oil

2 tablespoons shredded Pecorino Romano cheese

1/8 teaspoon salt

15 turns of fresh ground pepper

hot paprika or red pepper flakes (optional for a little extra kick!)

What To Do:

1. Preheat oven to 400F and like baking sheet with parchment paper or nonstick spray.

2. Cut off Romanesco florets (same as you would with broccoli or cauliflower) and place in medium-sized bowl. Season with salt and pepper.

3. If you are using the hot paprika or red pepper flakes, lightly spring them to taste over top (not too much!)

4. Add olive oil and 1 tablespoon of the Romano cheese and toss to coat. Lay Romanesco in single layer on baking sheet and bake for 20min, turning once halfway through.

5. Sprinkle remaining shredded Romano cheese over the top just before serving. YUM.

Try this and let us know what you think! We loved it!

Cheers!

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