Did you know?
Romanesco broccoli was reportedly first grown by Italians in the 16th century. It has been described as a cross between broccoli and cauliflower.
- Serves 8 as a side dishServings
- 1 large head Romanesco broccoli, cut into small florets
- 1 large leek, white parts only, sliced into thin rounds
- 3 Tbs. blood orange olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. smoked paprika
- Sea salt & black pepper to taste
- Preheat oven to 400°F. Line large rimmed baking sheet with heavy-duty aluminum foil.
- Scatter florets and leeks in single layer on sheet pan, and drizzle with olive oil. Combine cumin, coriander, and paprika, and sprinkle over florets. Add salt and pepper to taste.
- Roast until slightly charred and cooked through, but still firm, about 25 minutes. Toss lightly, and serve.
- Serving Size: 1 portion
- Calories: 60
- Carbohydrate Content: 3 g
- Fat Content: 5 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 25 mg