- 1 head Romanesco
- Olive Oil
- Kosher Salt
Preheat oven to 400 degrees Fahrenheit. Place the head of Romanesco on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble. Toss in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes.
Eat on its own or toss into G-Free Pasta with more olive oil & grated Parmigiano-Reggiano
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