If you are searching for a delicious roasted romanesco recipe, look no further. This psychedelic-seeming crucifer looks like cauliflower and broccoli fell in love and had a baby. The earthy, smoky flavor makes this a show-stopping vegetarian side dish or appetizer--or make it the centerpiece of a vegetarian feast. If your store carries the Middle Eastern strained yogurt called labneh, use 1 cup and omit Step 1. Source: EatingWell Magazine, November 2019

Annie Pettry


Ingredient Checklist


Instructions Checklist
  • To prepare labneh, line a fine-mesh strainer with a double layer of cheesecloth and place over a bowl. Whisk yogurt and 1/4 teaspoon salt in a small bowl and scrape into the cheesecloth. Cover and refrigerate for at least 4 hours or up to 24 hours. (Discard the liquid.)

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

  • Remove the outer leaves of romanesco (or cauliflower) and place, stem-side down, on the prepared pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Roast until golden brown and a skewer easily passes through to the center, 1 1/4 to 1 1/2 hours.

  • Meanwhile, combine the remaining 1/4 cup oil, garlic, curry powder, ginger, turmeric, cayenne and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until bubbling at the edges, 1 to 2 minutes. Remove from heat. Let cool for 5 minutes, then strain through a fine-mesh strainer into a small heatproof bowl.

  • Combine water, sugar and the remaining 1/2 teaspoon salt in the small saucepan and bring to a boil. Remove from heat and add raisins. Let stand for 15 minutes. Drain.

  • Spread the labneh on a serving platter. Cut the romanesco (or cauliflower) into 8 wedges and arrange on the labneh. Drizzle with the curry oil. Sprinkle the raisins and mint on top.


To make ahead: Refrigerate labneh (Step 1) for up to 1 week.

Equipment: Cheesecloth

Nutrition Facts

165 calories; 10.7 g total fat; 2.1 g saturated fat; 4 mg cholesterol; 234 mg sodium. 401 mg potassium; 14 g carbohydrates; 2.7 g fiber; 9 g sugar; 5.1 g protein; 126 IU vitamin a iu; 42 mg vitamin c; 54 mcg folate; 65 mg calcium; 1 mg iron; 24 mg magnesium;