Just a quick hello to show you one of my go-to methods for getting vegetables on the table–ROASTING. Roasting with olive oil, salt and optional spices is an easy, generally hands-off way to make vegetables taste amazing.
Can’t have salt? Use chopped garlic and finish with a squeeze of fresh lemon for extra flavor.
We had a ‘guess the produce’ contest at the hospital where I work last month in honor of National Nutrition Month. We featured baby beets, broccolini, rainbow carrots, kohlrabi, blood oranges, kalettes, purple potatoes, colorful cauliflower, and romanesco.
I was tempted to think of a creative way to use the leftover romanesco and cauliflower, but I stuck with my back-pocket method and did an easy roast. The finished product is basically finger food in my book…I can’t resist a roasty floret.
Roasted Romanesco & Green Cauli
2 small heads or 1 large head romanesco and/or green cauliflower
2 – 3 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon urfa (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Rinse the romanesco and/or cauliflower, cut it into small florets and place on the baking sheet. Drizzle with olive oil, salt and urfa, if using, and toss everything together with your hands. Bake for 15 minutes, toss/flip the vegetables with a spatula, and return to the oven for another 15 to 20 minutes or until just tender and starting to brown.