Riverford Wicked Leeks
Romanesco with chilli recipe image

Print Romanesco with chilli

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 & finely chopped
  • 1 dried red chilli, crumbled (or a good pinch of dried chilli flakes)
  • 1 tsp dried oregano
  • 1 lemon
  • Salt & pepper


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