Ingredients
- 1 large romanesco cauliflower (about 1 kg)
- 5 tablespoons olive oil, divided
- 2 cloves garlic, finely minced
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers (in brine), drained
- sea salt and freshly ground black pepper, to taste
- 25 g slivered almonds, lightly toasted
- generous handful fresh parsley chopped (about 4 tablespoons)
- parmesan cheese, finely grated, to taste
Instructions
- Preheat the oven: Preheat oven to 220°C (200°C fan). Line a large baking tray with parchment paper.
- Prepare the romanesco: Trim the base and remove any tough outer leaves. Cut in half or into quarters (or eighths if large), then break into florets. Roughly chop tender stems and leaves.
- Roast the romanesco: Transfer to the baking tray. Drizzle with 1 1/2 tablespoons olive oil, season with salt and pepper, and toss well. Spread in a single layer.Roast for 20 minutes, turning halfway, until tender with golden, crisp edges.
- Make the caper-lemon dressing: In a small bowl, whisk together garlic, lemon juice, capers, and the remaining 3 1/2 tablespoons olive oil. Season to taste.
- Assemble and serve: Transfer the roasted romanesco to a serving dish. Add parsley and dressing, and toss gently. Top with toasted almonds and grated Parmesan. Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- To toast the almonds: Toast over medium heat, stirring often, and remove as soon as golden as almonds burn quickly and continue cooking after.