Romanesco is one of those crazy alien vegetables that graces autumn farmers’ markets every now and then, casually placed amongst unassuming (albeit often colorful) cauliflower and broccoli. With intricate fractals for buds and a practically neon hue, it’s strikingly beautiful… and a bit scary looking. Nonetheless, it cooks up easily and deliciously in the oven. In fact I had to practice some pretty serious self-control in order to keep myself from devouring everything straight off the baking sheet.
1 head of romanesco, trimmed of outer stems and stalk, cut into chunks
3 garlic cloves, lightly smashed with the side of a chef’s knife handle
couple glugs of olive oil
salt and black pepper
juice and zest from ½ large lemon
1 tbsp capers
1/8 cup sliced almonds, toasted
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Toss romanesco with olive oil, smashed garlic, salt, and pepper, and spread out on prepared baking sheet. Roast for about 30 minutes, stirring every ten minutes or so, until nicely browned.
- Remove from oven and while still hot, toss with lemon juice, zest, and capers. Served topped with toasted sliced almonds.