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Roasted Romanesco Tarragon and Olives
cut into florets
green, manzanilla, sliced
fresh, roughly chopped
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.
This recipe will also work with cauliflower.