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Garlicky Roasted Romanesco

  • 1 head romanesco (2-3 lbs)
  • 3 Tbsp lard (or bacon fat), coconut oil, or ghee
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.