Garlic & Lemon Roasted Romanesco Cauliflower
- 2 cups romanesco cauliflower
- 2 Tbsp olive oil
- 6 cloves crushed garlic
- 2 tsp lemon zest
- some sea salt
- some pepper
- 1 baking sheet
- 1 parchment paper
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place romanesco cauliflower 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.