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

  1. 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.
  2. 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
  3. On a sheet or roasting pan, add the steaks with leaves, florets, garlic, and roast in the oven for 18 to 20 minutes.
  4. 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!

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