Roasted Romanesco Cauliflower with Olives and Lemon

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Refreshing way to eat the nutty Romanesco cauliflower.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
6 servings


  • 1 large head Romanesco cauliflower

  • ½ cup pitted green olives, roughly chopped

  • cup extra-virgin olive oil

  • 1 medium lemon, zested

  • sea salt and freshly ground black pepper to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.

  3. Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

Nutrition Facts (per serving)

163 Calories
15g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 163
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 361mg 16%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 3g
Vitamin C 97mg 483%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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