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Roasted Romanesco Cauliflower


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Rate this recipe 3.8/5 (14 Votes)


  • 1 large head romanesco cauliflower
  • 1/4 cup liquid coconut or olive oil
  • 1/2 cup diced red onion
  • 6 cloves garlic, minced
  • juice of 1 whole lemon (about 1/4 cup)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon each salt & pepper
  • 1/2 cup dry sherry
  • fresh chopped cilantro, for garnish


Adapted from


Step 1

Preheat the oven to 400 degrees. Trim the washed cauliflower leaves and cut the stem, if necessary, so that cauliflower stands upright in a dutch oven or heavy cast-iron pan (with a lid). Place the cauliflower in the pan, and use a sharp knife to carve a 1 in. deep X into the top of the cauliflower.
In a small bowl, combine oil with diced onions, minced garlic, lemon juice, spices, salt & pepper. Pour over the cauliflower, slightly pulling the X apart so the oil can seep into the middle. Try to evenly coat the cauliflower (no need to flip it over). Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes, or until cauliflower is fork-tender, then remove the lid and cook for another 10-15 minutes. Remove from the oven and serve with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Serves 4, leftovers can be refrigerated and reheated for up to a week. Enjoy!


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