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Roasted Romanesco


  • 1 head of Romanesco
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons shredded parmesan cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper
  • Hot paprika or red pepper flakes (optional)


Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.

Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.

Season with salt, pepper.

If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top.

Add olive oil and 1 tablespoon of the parmesan and toss to coat.

Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.

Sprinkle remaining shredded parmesan over the top just before serving.

Adapted from The Kitchen Snob

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