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.


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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