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

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Author Dora Stone


  • 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


  • 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.