Preheat oven to 425℉.
In a small food processor combine the zest and juice of the Meyer lemon along with the grapeseed oil, basil, parsley, oregano, salt and pepper. Blend until a chunky sauce forms. Remove and place in a small bowl until needed.
Place the romanesco in a small cast iron pan. Drizzle with a little grapeseed oil and sprinkle with salt and pepper. Bake for 15-20 minutes.
To serve drizzle with the lemon herb sauce and a fresh grating of parmesan cheese.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell