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Roasted Romanesco Florets

Posted by Josh Kaplan on
Roasted Romanesco Florets

INGREDIENTS

2 heads Romanesco, cut into florets

2 tbsp olive oil

4 cloves garlic, thinly sliced

1 lemon, zested and juiced

¾ cup parmesan, grated

¼ tsp freshly cracked black pepper

3 oz prosciutto, cut into strips

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

In a large bowl, combine olive oil, garlic, lemon juice and zest, parmesan and black pepper and mix until completely combined. Add Romanesco to the bowl and coat with the mixture, then lay out in a single layer on a baking sheet lined with If You Care Parchment and roast for 10 minutes. Stir the Romanesco and add the prosciutto, then bake for another 15 minutes.

When serving, don’t forget to add the burned and crispy parmesan sauce bits to the Romanesco to give the dish an extra boost texture and salt.

 

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