Roasted Romanesco Cauliflower


Romanesco cauliflower is both beautiful and healthy. Show off its striking twists and twirls by simply roasting it in wedges. Roasting cauliflower gives it a delicious, nutty flavor. If you don't have Romanesco cauliflower, use any variety you have.

Serve this cauliflower as is, fresh and crispy out of the oven, or drizzle it with your favorite vinaigrette. Or serve some vinaigrette on the side as a dipping sauce.

Because the cauliflower is roasted at a high temperature, you need a saturated fat like ghee. (Learn why here.) Extra virgin olive oil is too easily oxidized but coconut oil is acceptable.

1 head Romanesco cauliflower
2 tbsp ghee or coconut oil
Sea salt
Freshly ground peppercorn
  1. Preheat oven to 400°F.
  2. Prepare a sauce pan filled with an inch of gently simmering water. 
  3. Add the ghee to a large glass or stainless steel bowl. Set it on top of the sauce pan. Once melted, remove it from the sauce pan and turn off the heat.
  4. Cut the cauliflower into halves. Cut each half in half two more times, so you end up with 8 wedges of simliar size. Trim away any large leaves and tough stem ends, leaving the florets and a tender core.
  5. Toss the cauliflower wedges in the ghee until evenly coated, then arrange them in a single layer on a shallow baking pan or baking sheet. Season with salt and pepper.
  6. Transfer the cauliflower to the oven and roast until softened, browned, and crispy, about 45 minutes.
  7. Serve immediately, alone or with vinaigrette.