Roasted Romanesco with Creamy Sriracha Sauce
Romanesco is definitely one of the more unique vegetables we carry at the Co-op. Romanesco is a member of the brassica family, and is a sort of hybrid between broccoli and cauliflower. It is sweet and mild when cooked, and is a fantastic side dish to add to any meal. We paired roasted romanesco with a creamy sriracha sauce for a delectable winter dish.
Ingredients
Romanesco, chopped into florets
2 small heads
Olive oil
2 tablespoons
Minced garlic
1 tablespoon
Lemon, juiced
1/2
Lemon, zested
1/2
Salt and pepper
To taste
Mayonnaise
1/2 cup
Smoked paprika
1 teaspoon
Sriracha
2 teaspoons
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: 319
- Preheat oven to 400 degrees F.
- Remove the core from the romanesco and chop into small florets. Place them in a large bowl, then toss with olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
- Place the florets on a baking sheet and roast for 15 minutes. Stir the romanesco, then roast an additional 10-15 minutes until the florets are tender and beginning to brown.
- Add to a serving dish and drizzle with sriracha mayo sauce.