This Romanesco is such an amazing vegetable that it deserved its own photo shoot before getting chopped apart and roasted. I was also careful when cutting it into smaller pieces; making sure to keep the beautiful florets in tact. This recipe comes together nicely combining lots of different flavors and textures.
1 head of Romanesco, cut into small florets
1 medium onion
4 cloves garlic
1/2 tsp red pepper flakes
1 can cannellini beans, or any white bean, rinsed
1 Tbsp olive oil
Zest of 1 lime and juice of 1/2 that lime
salt and pepper
1/4 cup toasted pepitas
Heat your oven to 400 degrees.
Chop the romanesco, beets and onion into bite size pieces. Spread the romanesco onto a roasting sheet, drizzle with oil, and sprinkle with the red pepper flakes. On a separate sheet, spread the beets and onion along with the cloves of garlic, unpeeled. Drizzle a little olive oil over everything and add a bit of salt and pepper. Roast until tender, about 30-40 minutes.
In a large bowl combine the beans, 1 Tbsp olive oil, lime zest and juice, salt and pepper.
Once the vegetables are roasted mix everything together in the bowl and sprinkle the pepitas over everything.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography