Romanesco with Rosemary and Garlic

Romanesco with Rosemary and Garlic

• Prep Time: 10 mins
• Cook Time: 25 mins
• Yield: 2 cups
• Serving Size: ½ cup

Ingredients

• 1 medium head Romanesco, cut into florets (about 2 cups)
• 6 TB. extra-virgin olive oil
• 1 garlic clove, minced
• 1 TB. fresh rosemary, chopped
• ¼ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 3 TB. pine nuts, lightly toasted

Instructions

1 Preheat the oven to 400°F (200°C). Spread Romanesco on a rimmed metal baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil.
2 Bake for 20 to 25 minutes, or until golden brown and tender but still firm.
3 Meanwhile, heat a small skillet over medium heat. Add remaining 4 tablespoons extra-virgin olive oil and wait for 30 seconds.
4 Add garlic and rosemary and cook, stirring occasionally, for 1 to 2 minutes, or until fragrant and lightly browned. Remove from heat.
5 When Romanesco is done, remove baking sheet  from the oven. Pour oil over top, sprinkle with sea salt and black pepper, and gently stir to coat all sides of florets.
6 Sprinkle toasted pine nuts over Romanesco to serve.

Variation: To make Cauliflower with Spiced Garlic Butter , replace Romanesco with 2 cups cauliflower florets and use 1 teaspoon paprika, 1 teaspoon garam masala, and 1 teaspoon ground cumin in place of rosemary.

Tip:  To toast pine nuts, heat a small skillet over low heat. Add pine nuts to the skillet. Stirring constantly, toast for 2 to 3 minutes.

Nutrition per Serving

• Calories 246
• Fat 26g
• Protein 2g
• Total Carbohydrate 3g
• Dietary Fiber 2g
• Net Carbohydrate 1g

Macronutrient ratio

• Fat 95%
• Protein 3%
• Net Carb 2%
• Ratio 9.7:1