So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
1 pound Romanesco cauliflower, cut into wedges
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Preheat oven to 450°.
2. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes. Squeeze over a few tablespoons of juice from the lemon half and season with more salt and pepper as needed.