Ingredients

1 head of Romanesco
boiling water
olive oil
fleur de sel and black ground pepper
1 lemon
optional: parmesan cheese - grated/paprika

Directions

Take the whole head of Romanesco with the leaves still intact and stand it up in a saucepan and cover up until half way with boiling water. Put a lid on and on a low heat leave to simmer for about 5 minutes.

In the meantime heat the oven to 180 degrees C.

Remove the head of Romanesco (I keep the water and had some other veggies in for a soup) and place on a baking tray. Drizzle with olive oil and season and quarter the lemon and add to the roasting tin. Put in the oven for 10-15 minutes. Careful that the florets don’t touch the top of the oven.

Serve with grated parmesan on the top (optional). You can squeeze out the juice of the roasted lemons on the top which is just delicious!