With its lime-green color, and quirky and cone-shaped florets, a head of Romanesco could have been picked from Dr. Seuss’ back yard. Beyond the surface beauty it’s a versatile veggie packed with flavor and nutrition.
A cousin of cauliflower, Romanesco’s mild, nutty taste is as delicious raw served with dip as it is roasted to and topped with kid-friendly seasonings. Plus, it’s loaded with vitamins, fiber, and all the good-for-you nutrients that make seasonal eating a win-win.
If the first thing that pops up is “my kid will never eat that”, local nutritionist Rebecca Hazelton shares some simple tips to get your picky eater on board.
“First, remember that you’re on the same team as your kids. They don’t yet understand the benefits of eating vegetables… Many adults still struggle to eat enough vegetables!
I encourage parents to remember what it can feel like as a child and having your parent trying to force you to eat something that you don’t want to eat. What would’ve been helpful to you as a child?
I encourage parents to ask their kids which vegetables they like best. Parents don’t like to prepare food that their kids don’t eat… And kids don’t like to eat foods that they don’t like, so get into conversations with your kids about which vegetables they like best and communicate like you are on the same team.
I encourage patience. It’s OK if children don’t want to eat lots of different types of vegetables. You’ve got to start somewhere. It can definitely become a control issue if you try to force your kids to try new foods all the time. Let them develop some favorites and find the right pacing for your family when it comes to introducing new vegetables.
Experiment with new ways of preparing vegetables: kids often prefer roasted vegetables to steamed vegetables or spiral sliced veggies. Involve them and include them in some of the decisions so that they are empowered and develop positive associations with healthy foods. Especially with younger children, compliment and encourage them (without talking down to them) when they make healthy choices. “
Romanesco is in season right now, so there’s no better time to have fun experimenting with this bright and kid-friendly new vegetable!
Roasted Romanesco
This recipe is a perfect busy day option, since it’s as easy to prepare as it is delicious. The mild, nutty flavor and crunchy topping create a fresh and flavorful approach to comfort food.
Pro-tip: mix and cook the ingredients in a glass pie plate or ceramic baking dish for minimal clean up.
Ingredients:
1 small head Romanesco, cut or broken into bite-sized florets
2 tbsp olive oil
½ tsp garlic powder
1 tsp salt
¼ cup of cashew flour* (optional)
¼ cup crispy fried onions (optional but recommended!)
Instructions:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
*To make cashew flour: blend 1 cup raw cashews in a food processor or high speed blender, pulse until it’s the consistency of cornmeal (mixture starts to meld if too fine). Store remaining flour in a tightly sealed jar for later use.
Toss the Romanesco in a large bowl with olive oil, garlic powder, salt, and cashew flour until evenly coated.
Spread it out on the baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway, until the edges are crispy and golden brown.
Toss in parmesan and or sprinkle with fried onions, if using.
Enjoy! Serve as a side dish or add your favorite protein like baked tofu or cooked shrimp for a filling main dish.
Let us know how you liked this recipe in the comments!
By Elizabeth Borelli
