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Broccoli Romanesco

Romanesco Broccoli Recipe

If you are lucky to have broccoli romanesco locally, do yourself a favor and grab one. You will be greatly rewarded with this beauty.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Brunch, Sides
Cuisine Gluten-Free, Italian, Vegan, Vegetarian
Servings 4 Servings
Calories 64 kcal


  • 1 broccoli romanesco one medium head
  • 2 garlic cloves
  • 2 tablespoons olive oil extra virgin, aromatic good quality is better
  • ¼ teaspoon salt used Himalayan pink salt here, but regular salt is OK

Optional (and recommended):

  • pepperoncino


  • Clean your Romanesco broccoli under running water.
  • Cut the inside stem of the broccoli and the inside of the floret’s branches. Cut them one by one, so you keep the shapes of the florets. Broccoli Alla Romana
  • After either steaming or boiling the florets, continue by drying them.
  • Let them dry with or dry them up with a tablecloth.
  • Heat the olive oil in a pan and stir fry the chopped garlic on medium heat for 30 seconds, until golden and add the broccoli florets.
  • Add salt and pepper (or pepperoncino).
  • Serve hot!


Calories: 64kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 146mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword Broccoli, quick, romanesco, romanesco broccoli
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