- 1 head of Romanesco
- 3 TBS extra virgin olive oil
- salt and pepper
- Preheat oven to 400°F
- Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl. Trim the thick skin off the base of the stem then chop stem into small pieces to match the florets.
- Toss with olive oil, salt, pepper.
- Lay Romanesco in single layer on baking sheet and bake for 18 minutes, toss, then return for appx 15 minutes, maybe longer. done when golden brown