This crispy, hot Roasted Romanesco with Broccoli disappeared almost as fast as I could get it off the roasted pan. Have you tried Romanesco yet? It is a variant of cauliflower and broccoli both, the color is a vivid electric green and there are bizarre spikes all over the plant.
I was so excited to receive this in my CSA basket this week. More flavorful than cauliflower, with a lighter flavor than broccoli, I tried eating a bit of it raw and really liked it. I knew it would be even better roasted: and it was perfect that way.
Sometimes the simplest cooking methods really are the best. Roasted Romanesco was a winner with the whole family.
Kitchen Tip: I use this sheet pan to make this recipe. (and to make 42,741 other things too!)