Chou romanesco rôti à l’ail et au zeste de citron

Ingrédients

• 1 medium romanesco broccoli (about 1 pound / 450 grams)
• 2 tablespoons olive oil (30 ml)
• 2 cloves garlic, minced
• 1 teaspoon sea salt (5 grams)
• 1/2 teaspoon freshly cracked black pepper (2 grams)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice (30 ml)
• Optional: Fresh parsley, chopped, for garnish (about 2 tablespoons)

Préparation

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Prepare the romanesco: remove the leaves and base; cut into florets. Rinse and thoroughly dry the florets.

3. 3

   In a mixing bowl, combine florets with olive oil, minced garlic, sea salt, and pepper.

4. 4

   Spread the mixture evenly on a baking sheet lined with parchment paper.

5. 5

   Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking, until lightly browned and fork-tender.

6. 6

   Remove from oven; drizzle with lemon juice and sprinkle with lemon zest.

7. 7

   Serve warm, garnished with fresh parsley if desired.