Holiday Side: Roasted Goat Cheese Romanesco

Ingredients

• 8 cups of water
• 1 cup white wine
• 2 tbsp olive oil
• 2 tbsp avocado oil
• 1 tbsp crushed red pepper flakes
• 1/2 of a lemon juiced
• Two heads of romanesco
• Goat cheese
• pine nuts
• Celtic salt and black pepper to taste

Instructions

1. In a large pot, add 8 cups of water and bring to a boil. Add the wine, olive oil, crushed red pepper flakes, salt, pepper, and lemon juice to your water.
2. Trim excess leaves from romanesco heads. Cut the bottom stem off so that the romanesco will sit flat.
3. Add trimmed romanesco to your boiling pot. Boil for 10-12 minutes, depending on the size of your vegetable. Check after 8 minutes, it should be soft enough to pierce a skewer through it.
4. Once boiled, remove romanesco and set aside on a paper towel to let excess water drain. Transfer to a cast-iron pan.
5. Rub avocado oil, goat cheese on top and sprinkle with pine nuts
6. Roast in oven at 375 F for 10 minutes or until the pine nuts are golden brown.