Whole Roasted Romanesco

This week we are featuring a recipe from Becky’s blog, A Calculated Wisk. We think that roasting the whole vegetable is the most beautiful and delicious way to enjoy it! Just like its relatives cauliflower and broccoli, the browned roasty bits of the Romanesco are the tastiest parts.

To learn more about this fascinating vegetable and watch a time-lapse video of how it grows be sure to check out our full Romanesco article.



  • 1 head Romanesco

  • 2 tablespoons melted butter or olive oil

  • 1 teaspoon sea salt

- Preheat the oven to 425. Trim the bottom of the Romanesco so that it sits flat, leaving about half an inch of stem. Using a sharp paring knife, cut a cone-shaped piece out of the center of the stem.

- Brush the butter or olive oil on all sides of the romanesco, getting into the nooks and crannies. Place the romanesco cut side down in a cast iron skillet or small roasting pan. Sprinkle on the salt and pepper.

- Roast for 30-40 minutes, until nicely browned and tender. Slice into wedges and serve with your favorite sauce.

For instructions on how to make a “za’atar yogurt sauce” that would go great with your roasted Romanesco click through to Becky’s blog —> A Calculated Wisk

Ian Thorpromanesco