I LOVE Romanesco! It’s a beautiful vegetable cross between broccoli and cauliflower, and people commonly dismiss it because people don’t know how to cut and cook it or what it tastes like, but don’t worry, I got you on this!
1 Romanesco, cut into 6 wedges, keep leaves & fallen florets to the side
3 TBSP Olive Oil or Butter
Salt & Pepper, to taste
1/2 TBSP Chinese 5 Spice (you can typically find this in a grocery store, but fresher spices can be found at your local spice store, if you are in Rochester, NY try Stuart’s Spices.
2 Garlic Cloves
- Heat oven to 400 degrees F and prepare your Romanesco for roasting by cutting into wedges, scoring your stems to cut down on cooking time, and cutting leaves in half by cutting down the stem.
- On the stove, heat a large pan on high with olive oil, season the romanesco steaks with S&P and Chinese 5 spice, then sear your romanesco steaks until they are a beautiful golden brown color on each side. Pro tip: use enough olive oil or butter so that you can baste the steaks while they are searing
- On a sheet or roasting pan, add the steaks with leaves, florets, garlic, and roast in the oven for 18 to 20 minutes.
- Once the steaks are fork-tender, take them out of the oven and plate over couscous (the food so nice they named it twice), potatoes, rice, quinoa, or your favorite protein.
I hope you enjoy this recipe! If you loved this recipe I would love to see what you made and you can show me by tagging me @robbiebramanhealth on Instagram and Facebook or share it with a friend. Also, for more recipes like this and to find out about my health coaching programs or virtual cooking classes sign up for my newsletter below!