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5Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups romanesco florets (approximately 1 head)
- 2 Tbsp. extra virgin olive oil
- 6 cloves garlic (minced)
- 2 tsp. lemon zest (plus a little more, to taste)
- salt and ground black pepper (to taste)
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Reviews(4)
Ann 3 years ago
Perfect! I was hesitant at first to try it. I am experimenting cooking different vegetables and never had Romanesco! My family and I loved it! Thank you!
Kristen R 5 years ago
This was an incredibly light and delicious recipe that our whole family enjoyed! We cut the garlic down to 3 cloves instead of 6 because I used a garlic press— just the right amount of flavor for us. I used a mixture of green romanesco, and purple, orange and white cauliflower, which i tossed in a bowl with the oil and garlic before putting on the baking sheet (to coat evenly). Loved that there was no salt in this recipe and will definitely make again!