1 large head romanesco, trimmed and cut into large florets
2 tablespoons olive oil
1/2 teaspoon each salt and pepper, or to taste
Toss romanesco with oil, salt, and pepper, and place on a rimmed baking sheet. Roast at 450° about 20 minutes, turning halfway through, until golden and tender. Makes about 4 servings in about 30 minutes.
Adapted from myrecipes.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
