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Roasted Romanesco with Parmesan Cheese


1 head of Romanesco
3 tablespoons extra virgin olive oil
⅛ teaspoon salt
Fresh ground pepper
Hot paprika (optional)
2 tablespoons shredded Parmesan cheese


  1. Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.
  2. Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.
  3. Season with salt, pepper. If you are using the hot paprika lightly sprinkle to taste over the top.
  4. Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
  5. Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.
  6. Sprinkle remaining shredded Pecorino Romano over the top just before serving.