Roasted Romanesco Cauliflower

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
½ lemon
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.

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