Riverford Wicked Leeks
Roasted Romanesco with almond, lemon and garlic dressing recipe image

Print Roasted Romanesco with almond, lemon and garlic dressing

This light and zesty dish goes well with pork or fish, or make it into a quick main by tossing it with with pasta, a little extra olive oil and a healthy sprinkling of grated Parmesan. Its delicate flavours go well with lighter pasta – white linguine or brown rice noodles.


  • 1 Romanesco, cut in half, stalk removed, then cut into florets
  • 1½ tbsp olive oil
  • 2 tbsp flaked almonds, roasted in the oven until browned
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice & more to taste
  • 2 tbsp fresh parsley, chopped, to serve (optional)
  • Salt & pepper


  1. Preheat oven to 190°C/Gas 5. Toss the Romanesco with the oil in a baking dish. Roast in the oven for about 10-12 minutes, or until just tender but with some bite.
  2. To make the dressing, crush the almonds in a pestle and mortar, add the garlic and lemon juice and mash to a paste. Slowly add olive until the dressing is of a drizzling consistency. Season well with salt and pepper. Alternatively blitz all the ingredients in a food processor.
  3. Drizzle the dressing over the Romanesco while still warm. Sprinkle over some chopped parsley to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes