Savory version of a classic dessert
Quick and Easy
Preheat the oven to 200°C. Trim the leaves off the romanesco and chop into florets.
Place the florets onto a baking tray along with olive oil, salt and pepper and roast in the oven for 20-25 minutes or until the romanesco begins to turn golden brown.
Whilst the romanesco is roasting, cook your pasta until al dente. In the meantime, finely chop your garlic and grate as much parmesan as you like.
In a frying pan, fry the garlic and chilli flakes for 1-2 minutes. Then add in the roasted romanesco and fry for a further minute. Finally, add in the pasta, parmesan, and lemon juice along with some pasta water. Make sure you season to your liking and enjoy!
Recipe inspired by Last Ingredient.