Roasted Romanesco

Photo From: Roasted Romanesco

Photo credit: Patrick McDowell


  • Romanesco
  • A few garlic cloves, crushed
  • Coconut oil
  • Salt
  • Freshly ground pepper


Wash and break apart a head of romanesco and place on a roasting dish. Crush and chop a few cloves of garlic and sprinkle over the romanesco. Drizzle with coconut oil and sprinkle with salt and pepper.

Roast at 375 degrees F until browned and golden crispy, approximately 20 minutes.


Romanesco . . . a funky looking mix between broccoli and cauliflower. When I first saw it, I avoided it thinking it was some new hybridized food . . . turns out this is quite the opposite. Romanesco predates broccoli and cauliflower and was used in ancient Rome. It has a milder flavor than broccoli and cauliflower but is crispier. It is in the same family; brassica, the cabbage family with many of the same benefits.

Ironically it is also a mathematical wonder . . . its form is fractal . . . it is self similar, each individual bed resembles the large whole bud. The number of spirals on each head is a fibonacci number (a scientific number where the previous two numbers equal the next number, for example; 0,1,1,2,3,5,8,13,21,34,55,89,144 . . .). There has to be some spiritual-nutritional benefit to that! Here are two recipes for you to catch this goodness- this one and “Steamed Romanesco Broccoli with Lemon-Garlic-Olive-Oil sauce”.

Excellent culinary salts are available from here.

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