Last updated on September 18th, 2023

Roasted Romanesco has a delicate flavor, slightly sweeter than broccoli or cauliflower. This simple sheet pan recipe is a quick and easy method for perfectly roasted Romanesco. If you’ve brought home a head of Romanesco but aren’t sure what to do with it, read on. First though, what is Romanesco?

What Is Romanesco?

Maybe you’ve seen it at the farmer’s market or spotted it in the produce section. The spiky, chartreuse head of—broccoli? Cauliflower? A variety of neither and related to both, it’s called Romanesco.

Romanesco differs from its cruciferous cousins in shape, texture, and flavor.

While broccoli and cauliflower florets resemble miniature deciduous trees, Romanesco is reminiscent of tiny evergreens. This shape is repeated on small scale and large to give the vegetable its characteristic fractal appearance.

Romanesco’s fractal nature also confers a distinct texture, similar to, but more tender than, cauliflower.

It tastes more like broccoli than cauliflower, but without the spicy bite that raw broccoli sometimes conveys.

Romanesco’s fun shape and mellow flavor make it an awesome choice for kids willing to try new vegetables.

Where to Buy Romanesco

Two good starting points to find Romanesco are food co-ops and farmers markets. If you have a CSA you might receive a head in your share in late summer or early fall. Some grocery stores stock Romanesco in the produce section as well.

Look for brightly colored Romanesco that feels heavy for its size. All the better if it still has leaves—this indicates freshness. Avoid heads with brown spots, although a little discoloring can easily be trimmed off.

Okay, you’ve brought home your fresh head of Romanesco. Now what?

How to Store Romanesco

Store Romanesco chilled in the vegetable crisper, wrapped in a plastic bag if available. Plan to use it as soon as possible, especially if you don’t know how long ago it was harvested. It can last up to a week in the crisper, but you should know Romanesco isn’t as hardy as broccoli or cauliflower. 

How to Prep Romanesco

First break off and discard any outer leaves.

Rinse the whole head of Romanesco with cool water and be sure to turn it over allowing the water to flow between the florets from the bottom of the head. Shake out the water and pat the Romanesco dry with a towel.

Remove any dark spots, and then turn over the Romanesco head so you can see the stalk. Slice off individual florets, beginning with those closest to the exposed core.

Cut large pieces to the size of smaller florets for even cooking.

How to Cook Romanesco

Romanesco is lovely served raw, or sautéed with a bit of olive oil.

Roasting Romanesco brings out a delicate sweetness, and almost a nutty flavor. The florets become tender and caramelize to a golden brown. Read on for instructions to make roasted Romanesco.

Ingredients

Directions

Preheat oven to 400° and line a roasting pan with parchment paper.

Place Romanesco in the roasting pan, drizzle with oil, sprinkle with salt and pepper, and toss to combine.

Arrange florets in a single layer. Roast 20 to 25 minutes, turning partway through, until tender and tips turn golden brown.

Serve warm or at room temperature.

Store chilled in an airtight container for 3 to 5 days.

MAKES 4 SERVINGS.

Variations

• Add citrus: after roasting sprinkle with juice of half a lemon and serve with lemon wedges on the side.
• Spice it up with a tiny pinch of red pepper flakes.
• Pair with chickpeas roasted on the same pan.
• Substitute for broccoli in this Roasted Broccoli and Celery Root recipe.
• Top with toasted gluten-free bread crumbs for added texture.