Creamy potatoes, delicate Romanesco, and a tangy-sweet vinaigrette come together to create the perfect side or vegetarian main in this Roasted Romanesco Cauliflower & Potatoes.Jump to Recipe
This Roasted Romanesco Cauliflower and Potatoes is a throwback of sorts. A recipe I pulled together a few years ago, but one that I could not forget. One that at the moment I saw Romanesco in the store today, I instantly remembered and had to remake.
I remember the first time I tasted a Romanesco. Living in San Francisco, I had just signed up for Imperfect Produce. When it appeared on in the box on my doorstep, I had never before seen the lime green conically shaped floret vegetable.
Immediately, I googled Romanesco and read about its delicate and nutty flavor. Similar in its texture to cauliflower, I thought of how good it might be roasted. So I did with some potatoes and the firmer texture seemed to hold up to the heat better and the flavor did not disappoint. It had a refined broccoli flavor to it that almost got buttery under the heat.
Even though I tossed the romanesco with some seasonings and salt before roasting, the nuttiness of the vegetable seemed to call out for the balance of a tangy sweet sauce. I then tossed it with a maple red wine vinaigrette and had a dish that was worthy of remembrance and re-enactment these 2-3 years later.
- Where to find a Romanesco Cauliflower: these bad boys can be a bit obscure and hard to find-- hence how I went without them for a few years, but they often can be found in more specialty produce markets like Whole Foods in spring or late fall.
- How to choose a good Romanesco Cauliflower: look for one that is firm to the touch and dense for its size. Choose one with the least amount of brownish spots on the florets, too, for the freshest vegetable.
- Roasting: make sure not to crowd the pan of veggies will roasting. The more room the veggies have on the pan, the more they can brown and carmelize. Having the veggies too close together means too much steam and, therefore, mushy veggies. Sad.
- Potatoes: not feeling white potatoes? Feel free to sub in a sweet potato.
- Sweeteners: similarly, if you don't have or aren't feeling maple syrup, you can sub in honey. Honey will not, however, be vegan.
- How to cut a romanesco: just like a cauliflower! Peel the leaves off around the edges and then cut the florets off around the stem center. If a floret is larger than 1 ½-2 inches, cut it in half.
Recipes Similar to Roasted Romanesco Cauliflower & Potatoes:
- Butternut Squash Farro with Crispy Parmesan Breadcrumbs
- Italian Fennel & Citrus Salad
- Sweet Potato and Lentil Stew with Lemon Harissa Drizzle
- Roasted Garbanzo Bean Fritters
- Moroccan Chickpea Salad with Carrots
Questions or comments about this recipe? Post in the comment section below and I’ll get back to you as soon as possible!
Roasted Romanesco Cauliflower & Potatoes
- 2 tablespoons olive oil
- 1 head romanesco cut into 1 ½- 2 inch florets
- 1 large russet potato cut into ½ inch cubes
- ½ red onion cut into a medium or ¼ inch dice
- ¾ teaspoon salt
- ¾ teaspoon cumin
Red Wine Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons maple syrup
- 1 teaspoon dijon mustard
- 2 tablespoons water
- ¼ teaspoon salt
- Few cracks black pepper
- Preheat oven to 425 degrees. Coat a large rimmed cookie sheet with olive oil and toss the romanesco, potatoes, and onion in the oil. Sprinkle with salt and cumin and toss further until all the veggies are evenly covered with seasonings and oil.
- Roast veggies for 22-24 minutes, or until the romanesco and potatoes are starting to brown around the edges, stirring the veggies halfway through.
- Whisk together the vinaigrette ingredients in a small bowl or lidded jar (if in a lidded jar, just shake the ingredients) vigorously, or until the oil is starting to emulsify, or combine in with the vinegar and water.
- When done roasting, toss the veggies with the vinaigrette in a serving bowl. Serve immediately or spoon over hot rice and serve immediately!