Roasted Romanesco & Cress

3 cloves of garlic finely minced
¼ c. olive oil
1 dash of sea salt
3 tbsp. nutritional yeast
1 large head of romanesco broken into bite size pieces
2 handfuls of torn up cress (stalks removed)

1. Heat the oven to 400°
2. Mix the oil and garlic in a small bowl and then toss with the romanesco. Sprinkle with nutritional yeast and sea salt and toss again.
3. Spread the romanesco evenly on a large pan without stacking.
4. Cook in the oven for about 10 minutes, and then turn the oven to broil. Turn with a spatula ever 5 minutes until it’s evenly browned and slightly crispy.
5. Toss with cress and serve as a side dish to poultry or fish, or with other roasted veg such as fingerling potatoes, squash or beets.

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