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roasted cauliflower with easy romanesco

Classic romanesco is delicious, but a bit of a thang to make. Try this 2-minute version instead!



  • 1 cup sliced almonds
  • ⅓ cup Italian tomato paste (I use the kind in the tube)
  • 2 tablespoons Jojo’s OG

Combine in vitamix until it reaches your desired level of smoothness. Add water as needed.

roasted cauliflower

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons kosher salt


  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil and salt, and place on a baking sheet. Roast until golden and tender, about 20 minutes.
  3. Transfer to a serving bowl and serve with romanesco