Roasted Romanesco Broccoflower and Delicata Squash


Romanesco/Broccoflower and Delicata Squash with Crispy Capers


1 Head Romanesco/Broccoflower

1 Delicata Squash

2-3 Cloves fresh garlic, minced

2-3 Tbl Capers

2 Tbl. Shallots, minced

Olive Oil

Truffle Salt

Parchment paper and baking sheet


Pre-heat oven to 350 degrees.

Wash and dry broccoflower. Cut the florets into bite sized pieces. Place florets into a large bowl and set it aside.

Peel Delicata squash and cut it in half. Slice the halves 1/4 ” and place the half moons into the bowl with the broccoflower.

Add enough olive oil to coat, but not drench the vegetables. Add minced garlic and 1 tsp of the truffle salt.

Place vegetables on a parchment lined baking sheet.

Bake for about 45 minutes until vegetables are browned and fork tender.

Just before serving heat a small skillet with 2 Tbl Olive oil on medium heat.

Add minced shallots and capers. Cook until nice and crispy about 3-5 minutes.

When ready to serve the vegetables top with crispy capers. Season to taste. You may wish to add more truffle salt and even some fresh ground pepper.

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