-
Preheat oven to 400 degrees F.
-
Cut individual florets from the head of romanesco with a paring knife. Large florets can be cut in half. Cut the core into quarters, lengthwise, then into quarter-inch slices.
-
Place romanesco pieces on a baking sheet, toss with remaining ingredients (you may need to melt your fat of choice if your kitchen is cool). Spread in an even layer.
-
Bake for 15 minutes. Toss to ensure even cooking. Return to the oven to bake for another 10-15 minutes, or until tender when pierced with a fork and lightly browned at the edges.