Romanesco with Rosemary and Garlic Sesame Bok Choy and

Romanesco broccoli is drizzled in garlic and rosemary–infused olive oil and sprinkled with toasty pine nuts.

Romanesco with Rosemary and Garlic

Prep Time: 10 mins Cook Time: 25 mins

Yield: 2 cups Serving Size: 1⁄2 cup

Ingredients

1 medium head Romanesco, cut into florets (about 2 cups) 6 TB. extra-virgin olive oil 1 garlic clove, minced 1 TB. fresh rosemary, chopped 1⁄4 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 3 TB. pine nuts, lightly toasted

Nutrition per Serving

Fat 95% Protein 3% Net Carb 2% Ratio 9.7:1

Calories 246 Fat 26g Protein 2g Total Carbohydrate 3g Dietary Fiber 2g Net Carbohydrate 1g

To toast pine nuts, heat a small skillet over low heat. Add pine nuts to the skillet. Stirring constantly, toast for 2 to 3 minutes.

1Preheat the oven to 400°F (200°C). Spread Romanesco on a rimmed metal baking sheet. Drizzle with 2 tablespoons extravirgin olive oil.

2Bake for 20 to 25 minutes, or until golden brown and tender but still firm.

3Meanwhile, heat a small skillet over medium heat. Add remaining 4 tablespoons extravirgin olive oil and wait for 30 seconds.

4Add garlic and rosemary and cook, stirring occasionally, for 1 to 2 minutes, or until fragrant and lightly browned. Remove from heat.

5When Romanesco is done, remove baking sheet from the oven. Pour oil over top, sprinkle with sea salt and black pepper, and gently stir to coat all sides of florets.

6Sprinkle toasted pine nuts over Romanesco to serve.

Variation: To make Cauliflower with Spiced Garlic Butter, replace Romanesco with 2 cups cauliflower florets and use 1 teaspoon paprika, 1 teaspoon garam masala, and 1 teaspoon ground cumin in place of rosemary.