Pic of Romanesco with chilli

Romanesco with chilli

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Romanesco with chilli

Side Serves 4 15 min
Add some spice to crunchy-textured, nutty-tasting romanesco. This could be had as a pasta sauce or combined with other seasonal veg for a stir-fry.


  • 1 Romanesco, cut into even-sized florets
  • olive oil for frying
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 dried red chilli, crumbled (or a good pinch of dried chilli flakes)
  • 1 tsp dried oregano
  • 1 lemon
  • salt and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Bring a large pan of water to the boil. Add the Romanesco florets and boil for 3 minutes. Drain.
  • Step 2

    While the Romanesco is boiling, heat 2 tablespoons of olive oil in a frying pan. Add the garlic, chilli, dried chilli and oregano and fry gently for 2 minutes.
  • Step 3

    Toss the florets in the flavoured oil. Season with salt and pepper. Sprinkle over a little freshly squeezed lemon juice to serve.

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