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    Home » Sides » Roasted Romanesco Tarragon and Olives

    Roasted Romanesco Tarragon and Olives

    Published: Mar 23, 2013 · Modified: Mar 23, 2017 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal. 

    Romanesco is the ultimate confused vegetable. Is it broccoli or is it cauliflower? It is known as romanesco cauliflower, broccoli romanesco,  or roman broccoli. It is a variety of cauliflower, not a cross between broccoli and cauliflower, as is often thought. Its taste is very similar to cauliflower, but it is nuttier, sweeter, and with a softer texture when cooked. It is in season from late fall through winter. You can usually find them at your local farmer's market, which is where I found mine. When selecting them be sure to look for a firm head with no signs of discoloring or yellow buds. To store them, cover in a damp paper towel, wrap loosely in plastic wrap, and place stem side up in the refirgerator. It will keep fresh for about a week. To prepare, wash and cut just as you would a cauliflower.

    This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal. It is nutty and sweet, similar to cauliflower.

    I'm having a crisis, a food crisis. I've been avoiding the blog, because I'm having a hard time coming to terms with the truth. The hubby and I have decided to keep practicing the plant based diet after Lent is over. We plan on eating like normal human beings one day a week. One day a week!!! " What about cheese? No more cheese!", is all that keeps going through my head.

    I have been having some health problems, in the last 3 years, that have caused me a lot of discomfort. Medicine hasn't helped or any other doctor recommendation, and I have finally reached the point where I would try anything to make it better. Well, just in the first week of cutting out all animal products from my diet, most of my symptoms disappeared, thus our decision to stick to this plant-based "nonsense". Surprisingly my hubby is on board with this, not only to be supportive towards me, but because he has seen an increase in energy and his day-to-day life, and because frankly he feels good.

    This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal. It is nutty and sweet, similar to cauliflower.

    Don't worry, I'm not making this a vegan or plant-based blog. I hate labels, what if I start calling this a vegan blog and one month later I change my mind? We're hoping that by eating animal products one day a week we won't feel too deprived and be able to keep this going for longer than 40 days. I don't know, we'll see how it goes.

    The Recipe: Roasted Romanesco Tarragon and Olives

    You can eat Romanesco raw, steamed, sautéed, roasted, and boiled. We like it roasted the best, but it is great in pasta, mashed with potatoes, in soups, or raw in salads. Enjoy!

    This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal. It is nutty and sweet, similar to cauliflower.
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Roasted Romanesco Tarragon and Olives

    This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: American
    Servings: 2 servings
    Calories: 105kcal
    Author: Dora Stone

    Ingredients

    • 2 heads Romanesco cauliflower cut into florets
    • 1 tbsp. Olive oil
    • 1 ½ tbsp. Olives green, manzanilla, sliced
    • 1 tbsp. Tarragon fresh, roughly chopped
    • 2 tsp. Lemon juice fresh
    • ¼ tsp. Lemon zest
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    Instructions

    • Preheat oven to 375F.
    • In a large bowl combine romanesco, olive oil, salt, and pepper and toss to coat.
    • Place romanesco on a sheet pan lined with parchment paper and cover with foil. Roast for 30 min.
    • Uncover and raise oven temperature to 400F. Roast for 15 more minutes.
    • Remove romanesco from oven and combine with fresh tarragon, lemon juice, lemon zest, and olives. Adjust seasoning and serve.

    Notes

    This recipe will also work with cauliflower.

    Nutrition

    Calories: 105kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 177mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Here are some other ways to use romanesco:

    Romanesco, celery root and Broccoli Soup - pineappleandcoconut.com

    Linguine with romanesco and scampi - latartinegourmande.com

    Romanesco and sweet potato gratin - cookinginsens.wordpress.com

    « Vegan Red Lentil Dahl
    Moroccan Vegetable Tagine »

    Reader Interactions

    Comments

    1. tarabrookecarter

      April 15, 2013 at 5:25 pm

      Your recipes look delish and I look forward to trying a few out. Glad I found your blog.

      Reply
    2. IngaHel

      March 26, 2013 at 1:20 pm

      Good for you, to take matters into your hands.
      Drugs are usually just for relieve, and not cure, so we have to take care of ourselves.
      You can make your own cheese, if you like, it's very easy and you will know what ingredients are in cheese. The same applies to all food, you can grow the vegetables yourself, and buy what you can not do yourself from health farms or shops, it's the best way. Good luck to you, I hope you both will benefit from the change.

      Reply
      • Dora S.

        March 26, 2013 at 10:33 pm

        Thanks

        Reply
    3. The Peckish Kiwi

      March 23, 2013 at 11:43 pm

      Sorry to hear you've had health issues, but great that they've mostly gone away. I've never used Romanesco before, but will give it a try when I see it next.

      Reply

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