By Sharonne Gracia
Tip: Try adding a little fun to your diet with the beautiful Romanesco cauliflower!
I am not exactly what you would call a veggie enthusiast. I grew up on a meat-based diet, but my recent journey into nutrition has opened my eyes to the beautiful world of plant-based food. And then, last week during a walk through our local farmer’s market, I stumbled upon a beautiful piece of produce – the Romanesco cauliflower. There it was, this strange looking vegetable that practically winked at me. I had no idea it was a cauliflower’s cousin. It was love at first sight!
Originating from the Mediterranean area, the Romanesco cauliflower is a beautiful addition to any diet and exemplifies the past week’s theme of “Sacred Geometry” in the Still & Moving Center almanac. Scientists identify it as a hybrid of both broccoli and cauliflower. It can be found under names such as Romanesco broccoli, fractal broccoli, or Roman cauliflower.
As part of the cruciferous family, along with cauliflower, broccoli, cabbage and kale, the Romanesco cauliflower has high levels of vitamin C and other phytonutrients that can clear potentially cancerous cells, boost the immune system, and even promote healthier skin. Just one-quarter of a Romanesco cauliflower can provide 3g of carbs, 3g of protein, and 4g of fiber, at just 36 calories.
Here’s a delicious Garlic and Lemon Roasted Romanesco Cauliflower dish to add to your menu and accompany any dinner:
Garlic and Lemon Roasted Romanesco Cauliflower
Roasted romanesco cauliflower is incredibly tasty, especially with added lemon and garlic. You will want to eat the whole tray! Vegan, vegetarian, gluten-free, and paleo.
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lizzie Streit, MS, RDN
* 2 cups romanesco florets approximately 1 head
* 2 tablespoon extra virgin olive oil
* 6 cloves garlic minced
* 2 teaspoon lemon zest plus a little more, to taste
* Sea salt and ground black pepper to taste
* Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
* Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
* Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
* Bake for ~20 minutes, or until tender and browned.
* Serve warm, topped with more lemon zest to taste.
Calories: 197kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 618mg | Fiber: 7g | Sugar: 6g | Vitamin C: 289mg | Calcium: 16mg | Iron: 7mg
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