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+ servings
Roasted Romanesco with Creamy Meyer Lemon and Sunflower Seed Dressing
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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.

Recipe Type: Salad
Makes: 4 servings
Author: Elizabeth Stark
Roasted Romanesco
  • 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
Sunflower Seed and Meyer Lemon Dressing
  • 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
  1. Soak sunflower seeds in cold water overnight. Strain and rinse thoroughly. Set aside.
  2. 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.

  3. Preheat oven to 425 degrees F. Move rack to the top third of oven.

  4. 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. 

  5. Garnish Romanesco with reserved Meyer Lemon zest, drizzle with sunflower seed dressing, and serve.