Roast Romanesco Cauliflower with Chistorras

Roast Romanesco Cauliflower with Chistorras

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one large Romanesco cauliflower, core removed and cauliflower broken up into florets
3 tbsp evoo
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
Freshly ground black pepper
2 chistorras sausages (you can substitute chorizo), thinly sliced (about 1/3 cup)
juice from half of a lemon


Preheat the oven to 400°.
On a baking sheet, toss the cauliflower florets, olive oil, salt, and pepper flakes together. Add several grinds of black pepper.  Roast in the oven for 20 minutes.  Remove from the oven, toss, and add chistorras.  Roast an additional 10 minutes, until the cauliflower is softened and golden brow in places.

Remove from the oven and squeeze the lemon over the cauliflower.