Daily Recipe: Spicy Roasted Romanesco Cauliflower & Tomatoes
Romanesco cauliflower is a thing of beauty. It’s the kind of vegetable that deserves a second take. Its bright chartreuse color and abstract shape is reminiscent of something you may see under the ocean. While its unusual shape may deter you it can be prepared just like regular cauliflower, so give it a try.
Romanesco cauliflower is considered a form of traditional cauliflower, with the difference being its fractal shape. This means that each bud of the flower is composed of smaller buds which form a logarithmic spiral. These fractals are what gives the cauliflower it’s strange yet beautiful appearance. Also known as Roman cauliflower, it’s rich in vitamins C and K, fiber and carotenoids.
Because it may be new to your dinner table, we’re offering up a recipe where the cauliflower is the main attraction. Mixed with roasted tomatoes, this simple dish will add a splash of color to your dinner table and a whole lot of nutrition. Happy eating!
Roasted Romanesco Cauliflower & Tomatoes
From Lethally Delicious
- One head of romanesco cauliflower, core removed and cauliflower broken up into florets
- 3 organic heirloom tomatoes (sliced)
- 2-4 tbsp olive oil
- 1 tsp flaky sea salt
- 1/2 tsp chili powder
- Freshly ground black pepper
- 1/2 lemon
Preheat the oven to 425 degrees F. On a baking sheet, toss the cauliflower florets, oil, salt and chili powder together. Add several grinds of black pepper. Line up the tomatoes and paint both sides with oil and sprinkle with salt & pepper and chili powder.
Roast in the oven for 20-30 minutes, or until the cauliflower is softened and is brown in places.
Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.