Holiday Side: Roasted Goat Cheese Romanesco

Have you ever tried romanesco? I like to think of it as a cross between cauliflower and broccoli! The texture is similar to cauliflower, but with a slightly more earthy and nutty flavor. I think this dish would be a great addition to your holiday spread– the presentation will wow your Christmas crowd, and the flavor will have them coming back for seconds! 

Holiday Side: Roasted Goat Cheese Romanesco

Holiday Side: Roasted Goat Cheese Romanesco


  • 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


  • 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.
  • Trim excess leaves from romanesco heads. Cut the bottom stem off so that the romanesco will sit flat.
  • 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.
  • Once boiled, remove romanesco and set aside on a paper towel to let excess water drain. Transfer to a cast-iron pan.
  • Rub avocado oil, goat cheese on top and sprinkle with pine nuts
  • Roast in oven at 375 F for 10 minutes or until the pine nuts are golden brown.

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Holiday Side: Roasted Goat Cheese Romanesco