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Roasted romanesco with horseradish ricotta
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Roasted Romanesco with Horseradish Ricotta

Florets of romanesco roasted until blackened, served with lemon juice and horseradish ricotta, makes a satisfying lunch or side dish.
Servings: 2 people
Author: Amanda Lawson

Ingredients

  • 1/2 romanesco with its leaves, washed and cut into florets
  • 1/2 cup ricotta
  • 1-2 tsp fresh horseradish, grated substitute with bottled horseradish
  • 1 lemon
  • 4 tbsp olive oil
  • sea salt and black pepper

Instructions

  • Preheat the oven to 220°C (200°C fan-forced) and line a tray with baking paper.
  • Scatter the romanesco florets on the tray with the leaves, drizzle with 3 tbsp of the olive oil, season with salt and pepper and roast for about 10 minutes, until they're dark and crispy. Keep an eye of the leaves, which may need to be reomved before then.
  • While the romanesco is cooking, whisk the ricotta in a small bowl with the remaining tbsp of olive oil, 1 tsp of horseradish, and a little salt and pepper. Taste it. Add the remaining horseradish if you like a bit more heat.
  • When the romanesco is cooked, arrange the florets and leaves on a plate with the ricotta on the side. Serve with the wedges of lemon to squeeze over the romanesco. Serve immediately.

Notes

The romanesco is best eaten straight out of the oven. The horseradish ricotta can be prepared in advance, and it will keep in the fridge for up to three days.