Scale
Ingredients
- 1 pound young romanesco (chopped)
- 1 garlic clove (peeled and thinly sliced)
- Extra virgin olive oil
- Sea salt (to taste)
- Fresh lemon juice (1 to 2 lemons)
- Dried chile flakes (depending on desired level of spiciness)
Instructions
- Heat the oven to 425ºF. Cut the romanesco so that the stalks are not more than 1/2-inch thick. Scatter the pieces on a rimmed baking sheet and toss with the garlic, 2-3 tablespoons of olive oil, and a pinch of coarse sea salt.
- Roast the romanesco for 12-15 minutes, tossing the it once or twice, until it turns bright green and is slightly al dente.
- Remove from the oven and allow it to cool slightly. Toss to coat with fresh lemon juice and chile flakes.
- Allow to cool and season to taste with more fresh lemon juice, chile flakes, olive oil, and salt, as needed.
- Serve warm or at room temperature.