Recipes

Garlic and Lemon Roasted Romanesco Cauliflower

Neon green, spiky, geometrically-intriguing Romanesco. You’ve seen it at the market, but do you know how to cook it? Romanesco, also sometimes called broccoflower, is a cultivar of cauliflower, so a member of the brassica family, along with broccoli, brussels sprouts, cabbage, and kale. Despite its unusual shape, it can be cooked in the same way you would cook cauliflower - raw, blanched, boiled or roasted. Pick up a head from Perilloux Produce and try this quick and easy recipe with garlic and lemon to bring out all those delicious earthy flavors, and wait for the oohs and aaahs when you bring this remarkable veggie to the table.

Ingredients

  • 2 cups romanesco florets approximately 1 head
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic minced
  • 2 tsp lemon zest plus a little more, to taste
  • Sea salt and ground black pepper to taste

Directions

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.

Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.

Bake for around 20 minutes, or until tender and browned.

Serve warm, topped with more lemon zest to taste.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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