Keep winter eating interesting with this simple Whole30-compliant recipe for smoky roasted Romanesco broccoli paired with a creamy vegan Meyer lemon and sunflower seed dressing. For best results, soak sunflower seeds overnight.
- 1 head Romanesco (cauliflower with work well, too), cored and cut into 3/4-inch florets
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon chili powder
- zest of 1 Meyer lemon (reserve lemon for juice), divided
- 1/2 cup sunflower seeds, soaked overnight
- zest of 1 Meyer lemon
- 1/2 cup Meyer lemon juice (from 2 - 3 large lemons)
- 4 cloves garlic, smashed, peeled, and minced
- 2 tablespoons rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
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Soak sunflower seeds in cold water overnight. Strain and rinse thoroughly. Set aside.
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To make dressing, combine sunflower seeds, Meyer lemon zest and juice, garlic, rice wine vinegar, olive oil and sea salt in the pitcher of a blender and blend on high until smooth. Taste and add sea salt as needed. Mixture will thicken up when chilled in the fridge. There will be extra dressing – it keeps sealed in the fridge for 4 days.
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Preheat oven to 425 degrees F. Move rack to the top third of oven.
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Toss Romanesco florets with olive oil, half the Meyer lemon zest, and a generous pinch each sea salt and pepper. Scatter on 1 - 2 baking sheets, making sure each floret has an plenty of space. Roast 15 minutes. Flip florets and roast another 10 - 15 minutes, or until edges are deep golden brown and florets are fork tender.
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Garnish Romanesco with reserved Meyer Lemon zest, drizzle with sunflower seed dressing, and serve.