Romanesco has got to be one of the coolest vegetables ever! I mean, just take a moment to look at it. It looks like it’s part alien life form and part psychedelic broccoli. Nothing else looks like it and it tastes delicious. Romanesco is part of the brassica family (other members: cabbage, kale, and cauliflower), and has a taste similar to cauliflower with a slightly nuttier flavor.
The market is teaming with Romanesco right now.
This week’s Market Fresh Cooking recipe is a quick way to indulge in Romanesco. Don’t be shy, pick up a head of Romanesco at the Market and then roast it up and just see how pleased you will be with yourself. This recipe for roasted Romanesco is a slam dunk. Try it, you’ll see!
- 1 head Romanesco, cut into bite-size pieces
- 1 tablespoon olive oil, or more to taste
- salt to taste
- 2 grinds fresh black pepper
- 1 pinch garlic powder
- 1 pinch paprika
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
- Roast in the preheated oven until tender, 15 to 20 minutes.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!