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Chef Megan Mitchell

Online Cookbook

Whole Roasted Romanesco with a Meyer Lemon Herb Sauce

Whole Roasted Romanesco with a Meyer Lemon Herb Sauce


  • 1 Meyer lemon, zest and juice
  • 1/4 cup grapeseed oil
  • 1/2 cup basil leaves, packed
  • 1/4 cup parsley leaves, lightly packed
  • 2 tbsp. oregano leaves
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 large romanesco head
  • Parmesan cheese, for sprinkling


  1. Preheat oven to 425℉.

  2. 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.

  3. 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.

  4. To serve drizzle with the lemon herb sauce and a fresh grating of parmesan cheese.

    Recipe Courtesy of Megan Mitchell

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