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#1
10-04-2012, 03:51 PM
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Romanesco season
It's ready. If you haven't had it, it's a cross between broccoli and cauliflower, and roasted Romanesco is incredible (I just ate an entire one for lunch).
Break off the florets, toss with olive oil, smoked paprika and/or chili powder, and black pepper. Roast at 400 for about 40 minutes (until starting to get dark on top). After done, drizzle lime juice over it and toss again. Delicious!
__________________
$co++ Forre$+ Last edited by Runscott; 10-04-2012 at 03:55 PM. 
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