Romanesco is an exotic looking member of the broccoli and cauliflower family that shouldn’t be missed! Lemony Romanesco with Pine Nuts is a fast, easy recipe you’ll love.
Have you seen this bizarrely shaped, bright green vegetable in your grocery store?
If so snatch it up because it has a short and sweet growing season!
There is no more welcome sight for me than finding Romanesco. There’s no mistaking it as you can see from the photos.
It is a vegetable that stands alone in its outer space appearance and shocking chartreuse color.
What is Romanesco?
I can’t think of a more unique vegetable on the planet due to it's architecturally intriguing structure alone.
Also known as ‘Broccoli Romanesco’ or ‘Romanesque Cauliflower’, Romanesco is part of the Brassica family which also includes Brussels sprouts, broccoli, cauliflower and cabbage.
What Does Romanesco Taste Like?
Though it’s green, Romanesco is truly most like a cauliflower in its texture and gentle flavor.
This recipe combines the flavors of lemon, garlic, scallion and a bit of heat from jalapeno; along with the soft, buttery bite of pine nuts.
When is Romanesco in Season?
Romanesco is a cold weather vegetable. It is generally in season from the fall through winter/early spring.
The season can extend longer, from winter-growing in more mild climates.
Romanesco doesn’t tend to stick around long so snatch some up and enjoy this mild, sweet, exotic looking vegetable while you can!
How to Cook Romanesco
Like both broccoli and cauliflower, Romanesco’s bizarre fractal florets can be easily cut from the stem for quick and easy cooking.
It can be steamed and eaten ‘as is’, or lightly seasoned for a perfect side dish. Sauteing and roasting are also great options!
How to Cook Lemony Romanesco with Pine Nuts
This is a tasty, easy recipe with wonderful flavor. It takes ONLY 10 minutes to cook!
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Gently steam the Romanesco florets for 3-5 minutes, until firm but no longer crunchy in texture.
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In a large skillet, heat the olive oil over medium high heat.
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Sauté the garlic, scallions, and jalapenos until the scallions begin to become translucent (approximately 2 minutes).
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Add 1 teaspoon lemon zest and the pine nuts, stirring constantly until the pine nuts begin to turn light golden (1-2 minutes).
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Add the steamed Romanesco and sauté to combine all the ingredients and flavors; about 2 additional minutes.
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Sprinkle on remaining lemon zest, and a pinch of salt to taste; give the mixture a few quick stirs to integrate the zest and serve.
More Easy Vegetable Recipes
- Fresh Green Beans with Bacon and Sliced Almonds
- Instant Pot Baby Carrots with Mint
- Lemon Garlic Broccoli
- Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts
If you've tried this Romanesco recipe on BoulderLocavore.com please RATE THE RECIPE below!
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Recipe
Lemony Romanesco with Pine Nuts
Ingredients
- 1 head Romanesco , cut into florets
- 2 tablespoons extra virgin Olive Oil
- 2 large cloves Garlic , peeled and dices
- 2 Scallions , sliced (white and light green sections)
- 2 teaspoons Lemon Zest , divided into 1 teaspoon portions
- 2 teaspoon Jalapeno Pepper , diced
- 1 ½ tablespoons Pine Nuts
- Salt to taste
Instructions
- Gently steam the Romanesco florets for 3-5 minutes, until firm but no longer crunchy in texture.
- In a large skillet, heat the olive oil over medium high heat. Sauté the garlic, scallions, and jalapenos until the scallions begin to become translucent (approximately 2 minutes). Add 1 teaspoon lemon zest and the pine nuts, stirring constantly until the pine nuts begin to turn light golden (1-2 minutes).
- Add the steamed Romanesco and sauté to combine all the ingredients and flavors; about 2 additional minutes.
- Sprinkle on remaining lemon zest, and a pinch of salt to taste; give the mixture a few quick stirs to integrate the zest and serve.
Nutrition
This delicious recipe was originally published in March 2014 and has been updated in January 2019.
Jen says
I have never seen this before! I love trying new things and my family loves cauliflower so this would be a fun way to swtich things up.
Courtney says
Yum, this looks absolutely amazing! Thank you for sharing!
Allyson Zea says
Wow I’ve never tried this, but it looks so delicious!
Steph says
Our family loves broccoli! Can’t wait to try this recipe!
Toni Dash says
Then definitely try Romanesco. It tastes more like cauliflower but it may become your new favorite!
Liz says
This yummy, spicy recipe was the perfect way to introduce me to romanesco!!!
rebecca says
this looks so bright and tasty
Heide M. says
This recipe sounds interesting. I’ll have to try this recipe.
Adri says
I love Romanesco, and at this time of year we eat our fill. I prepare it in very much the same way as you. In fact, I was just working on a post where I paired it with cavatelli. I always say that it looks like a vegetable from outer space, but my husband says it looks like something from Captain Nemo’s table – a treat from under the sea.
Toni Dash says
So funny Adri because I made this recipe again last night (we can’t get enough of it) and when referencing the vegetable by name by son replied ‘is that the under the sea looking vegetable?’. Such a conversation starter as well as delicious!
Christie - Food Done Light says
Wow, Toni! I’ve never seen romanesco before. I must find it. So happy to be introduced to a new vegetable. I was staring in the produce department longing for something different yesterday. This recipe has a little bit of something for my family. Spice for my hubby and lemon for me and garlic for my little one. If I can’t find romanesco, I’ll try it with cauliflower.
Toni Dash says
It’s so fun, isn’t it Christie? I love the bizarre look of it and its gentle flavor. The recipe is not too spicy, just a hint! Of course you could add more spice but the taste of the Romanesco is so gentle I didn’t want to manhandle it too much!
Cate O'Malley says
I’ve never had romanesco, and this looks like a delicious way to start, yum!