How to Make Romanesco with Rosemary and Garlic

Ingredients

• 1 medium head Romanesco, cut into florets (about 2 cups)
• 6 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp fresh rosemary, chopped
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper
• 3 tbsp pine nuts, lightly toasted

1. Preheat the oven to 400°F (200°C). Spread Romanesco on a rimmed metal baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil.
2. Bake for 20 to 25 minutes, or until golden brown and tender but still firm.
3. Meanwhile, heat a small skillet over medium heat. Add remaining 4 tablespoons extra-virgin olive oil and wait for 30 seconds
4. Add garlic and rosemary and cook, stirring occasionally, for 1 to 2 minutes, or until fragrant and lightly browned. Remove from heat.
5. When 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.
6. Sprinkle toasted pine nuts over Romanesco to serve.