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Roasted Romanesco with Smoked Paprika Yogurt

Roasted Romanesco with Smoked Paprika Yogurt

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

Romanesco, sometimes referred to as Roman cauliflower, is pale green and the florets that comprise the head display a unique, intricate design. Its flavor is similar to broccoli and cauliflower, its brassica brethren, and we think less is more when it comes to cooking it. Simply cutting the heads into wedges and roasting them in a super-hot oven capitalizes on romanesco’s unique shape while also developing sweet, nutty flavors and crisping the filigreed surfaces. If romanesco is not available, this technique also works with cauliflower, but use a single larger head and cut it into six wedges (romanesco tends to be smaller than cauliflower). This can be served as a side but is hearty enough to be a vegetarian main.

Tip

Don’t remove the core of the romanesco. Simply trim off the leaves and the base of the stem, then cut the heads in half, then each half in half again.

Ingredients
  • 2

    1½-pound heads romanesco, trimmed, each cut into 4 wedges OR one 2- to 2½-pound head cauliflower, trimmed and cut into 6 wedges

  • 5

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 1

    medium garlic clove, minced

  • 2

    teaspoons smoked paprika, divided

  • ½

    cup plain whole-milk Greek yogurt

  • 2

    teaspoons grated lemon zest, plus 1 tablespoon lemon juice

  • ¼

    cup chopped fresh dill OR mint OR a combination

Step 1

Heat the oven to 500°F. Brush the romanesco wedges all over with 3 tablespoons of oil and sprinkle with salt. Place with a cut side down on a rimmed baking sheet and roast for 15 minutes.

Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the garlic, 1 teaspoon of paprika and ¼ teaspoon pepper; set aside.

In another small bowl, stir together the yogurt, the remaining 1 teaspoon paprika and the lemon zest and juice, then taste and season with salt and pepper; set aside.

Step 2

Using a wide metal spatula, flip the wedges onto the second cut sides and drizzle evenly with the oil mixture. Continue to roast until the romanesco is well browned and a skewer inserted into the cores meets no resistance, about another 10 minutes.

Spread the yogurt mixture on a serving platter, place the romanesco wedges on top and sprinkle with dill.