Roasted Romanesco

 

 

Many thanks to my friend Glenn for reminding me about Romanesco with his face book post of a vibrant green head of this delicious vegetable.

Romanesco has been claimed to be both a variety of broccoli and a variety of cauliflower.  It originated in Italy and the Italians refer to it as green cauliflower.  They traditionally boil the florets and then top them with anchovies, diced hard boiled egg, garlic, olives and buffalo mozzarella.  And for those who like a little spice they add a diced red pepperoncini.

Since I am not a big fan of boiling vegetables, I roasted them with red onion and red bell pepper and a bit of spray oil.

 

 

One head of Romanesco, florets cut from the stem

One large red bell pepper, cut in narrow strips

One medium red onion, thinly sliced

 

Preheat oven to 425 degrees.

Coat a roasting pan with spray oil.

Add the vegetables and spray lightly with the spray oil.

Roast for 20 minutes, stir.

Roast another 20 minutes and remove from oven.

 

Makes 4 servings at 56 calories each.

Enjoy!