Though this recipe is for romanesco, I’ve used it with regular broccoli as well as both orange and white cauliflower with great results!
- 1 head Romanesco broccoli, broken into large florets
- 2 Tbs olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
Heat the oven to 450. Toss your veggie with the oil, salt and pepper. Use as much or as little salt and pepper as you’d like. It really depends on your tastes and how much veggies you’re cooking up.
Spread the veggies out on a baking sheet, you can also cook this in a casserole dish too! Just make sure that the veggies have some space between them. They don’t roast well if they are cramped together.
Anyway, roast it in the oven for 20 minutes. Turning them at the halfway point will make the browning much more even.