Roasted Romanesco Cauliflower with Blood Orange

Posted by in Paleo, Paleo Diet, Recipes, Travel

Ever since the day I first laid my eyes upon Romanesco cauliflower during a trip to Pike Place Market in Seattle, I’ve wanted to cook with it.  I have a thing for unusual looking fruits and vegetables.  I seriously get super giddy when I walk into a grocery store and find produce I don’t recognize.  I’ll usually squeal in delight and cannot wait to bring my unusual produce home so I can play with it in the kitchen!  I’m a huge food nerd; I know this.  Well the last time I went to Pike Place Market, I couldn’t help it.  I had to buy the Romanesco cauliflower despite it’s high price tag.  Its bright green color and fractal shape drew me in and there was no turning back.


When compared to a traditional cauliflower, the Romanesco cauliflower is more crunchy and it’s flavor is delicate and nutty.  It can, however, be prepared very similarly to a traditional cauliflower.  When choosing a Romanesco, you want firm heads that are heavy for their weight and show no signs of discoloration; the color should be even throughout.  You’re also better off buying and cooking the vegetable between June and October, since that’s when it’s in season.  This vegetable isn’t normally found in your regular supermarket; you’ll probably have to check out your local farmers market to find Romanesco cauliflower.

I know I bought the veggie out of season, but I couldn’t help myself.  It was calling my name.  My next task was to figure out what to make with it.  The veggie stand I was buying my Romanesco had a sale on my favorite fruit: blood oranges.  Sold!  Now I had to figure out what to do with these two awesome ingredients.


Here’s what I came up with!

For the Roasted Romanesco Cauliflower with Blood Orange recipe, you will need:
– 1 large Romanesco cauliflower
– 1 blood orange
– 2 tbsp of olive oil
– sea salt/pepper to taste

This recipe yields about 2 large servings.  



  1. Preheat your oven to 400°F and line a Pyrex dish with aluminum foil.
  2. Cut the Romanesco head into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.  Rinse under cool water and pat dry.
  3. Add the Romanesco to the Pyrex dish and drizzle on the olive oil and the juice of the blood orange.  Add sea salt and pepper.
  4. Bake in the oven for about 20 minutes or until slightly crispy.
  5. Enjoy!

The finished result