Ice cream is always a simple and satisfying dessert, and with the many intriguing flavors…
Pan-Roasted Cauliflower with Carrot Top Preserved Lemon Pesto
This pan-roasted cauliflower is done in less than 10 minutes. Romanesco Broccoli can be prepared the same way. 
Serve Quick Roasted Cauliflower or Romanesco Broccoli with Carrot Top Preserved Lemon Pesto.
Quick roasted pan-roasted cauliflower topped with carrot top pesto is a win-win!  The cauliflower is done in the time it takes to toss carrot tops into a blender instead of the compost, and whirl with almonds, lemon, garlic, and olive oil, into a tangy green pesto. Top cauliflower. Or fish. Or Chicken. Or slather on a sandwich. You might start buying carrots for their tops! Or ask your farmer’s market vendor to save them for you. #nowastecarrottops
The quick pan roasting method is credit to Alice Waters from her cookbook The Art of Simple Food. It’s the only way I roast cauliflower now!
If it’s wintertime and you come across the cauliflower cousin called Romanesco Broccoli, try it in this recipe. Romanesco is a most inventive cross of vegetables with it’s own genetic twists of tiny twisted flower-like points.  The flavor and texture is very similar to cauliflower, but prettier and much more fun to eat. Just don’t over-cook it. Romanesco is quite seasonal. Look for it at farmers markets and higher end produce departments.
Pan Roasted Cauliflower with Carrot Top Preserved Lemon Pesto
The cauliflower spices amounts are approximate. Season to your taste! The carrot top pesto can be made with parsley and/or carrot tops, and is a versatile topper for veggies, poultry, fish or meats or sandwich spread too! Lemon zest and juice plus a little extra salt can substitute for preserved lemons.
Servings: 4 servings, appx
Equipment
- A cast iron skillet works well for a roasty-browning.
Ingredients
- 1 head cauliflower or Romanesco, about 1-1/2 pounds
- 2-3 Tbsp. olive oil
- 2 cloves garlic, minced (optional)
- Kosher salt, about 1 tsp. Kosher salt has larger crystals than table salt and add a little dance of salt on the tongue, and I find the flavor is less sharp.
- ground cumin, about 1/2 tsp.
- ground turmeric, about 1/2 tsp.
Carrot Top and Preserved Lemon Pesto
Amounts are approximate to the amount of carrot tops.
- big bunch or two of carrot tops, 2-3 cups packed. Can use a mix of tops and parsley Carrot tops keep a week or two refrigerated: Trim tops from carrots; rinse, wrap in a towel and plastic bag. Keep in crisper.
- 1/2 cup raw almonds
- 1/2 preserved lemon, or 1/2 fresh lemon skin and pulp, seeded Fresh lemon will need more salt to taste. I made this with Meyer Lemons. If using Eureka lemons you might start with 1/4 lemon and add more for your preference to lemon flavor.
- 2 cloves garlic, roasted or gently poached on olive oil I use confit garlic a friend made. This is a basic recipe. Mine is made with olive oil. Garlic Confit Recipe | Bon Appétit (bonappetit.com)
- 2 green onions, white and green part
- 1/2 cup olive oil or as needed
- Kosher salt to taste
Instructions
- Cut romanesco or cauliflower vertically into quarters; trim and discard stem, leaving center core intact. Cut quarters again into wedges, 1/2 to 1-inch thick. If there are leaves attached, slice them into bit-size pieces.
- Heat a wide skillet, preferably 12-inch cast iron, over medium heat. Add about 2 tablespoons olive oil and the garlic if using.
- Lay the pieces cut sides down in a single layer. Sprinkle with salt, and enough cumin and turmeric to lightly coat. Add any leaves on top.
- Add 2 tablespoons water; cover the pan and cook about 5 minutes on medium-high heat until the Romanesco or cauliflower starts to soften. Uncover and cook until tender-crisp and slightly browned, 2-4 minutes, shaking pan and turning pieces as they brown.
Carrot Top and Preserved Lemon Pesto
- Place all ingredients in a blender, food processor, or deep bowl for a hand blender. Start whirling then add olive oil and preserved lemon liquid or lemon juice to make dip-spread-pour consistency, as you like. Serve over vegetables, with a crudite tray, or top fish, poultry or grilled meats.
Delightful! So colorful, too. Better than cauliflower…… for sure! Thanks, Rosemary!
Your photo looks great – you and the vegetables too! I will try this. I’ve come to adore roasted cauliflower, although I do it in the oven. Do you think this one could be done that way too?
Hi Mary Lynne, thanks for your comment! Yes, you can definitely do this recipe in the oven. Just season the romanesco, or cauliflower, with garlic and the spices.
I love cauliflower but this looks so intrigueing ! Recipe looks easy will definitely try it.
You’ll like Romanesco if you like cauliflower. Let us know if you like the recipe!
I’ve missed seeing yours and Rita’s posts, so it was such a nice surprise to get the notice today! I’ve never tried Romanesco – but if it tastes anything like cauliflower I would love it, and these spices sound spot-on perfect! Bookmarked this one to make soon. Thanks, and welcome back 🙂
Thanks Susan – we’ve missed posting too! Having quite a glitch in our automatic notice mechanism, and posted this one manually. Do try Romanesco before it’s out of season. I’m sure you’ll love it as much or more than cauliflower.
Can’t wait to find and try Romanesco! It’s not often I find a “new” to me veggie. Sounds yummy!
Hi Jenna — I’d love to know if you find it in Mooresville, NC. It has been in our farmers markets for a couple months, but I’ve not seen it at major supermarkets.
I love romanesco but even more, I love how our CSA boxes motivate us to cook something we don’t normally purchase, or have never even tried. This dish looks right up my alley!
hi Susan — yes, I can see this dish being up your alley! A reason why I’ve had a CSA for 15+ years is it makes my meal planning easier, and definitely delicious!
Haven’t made this yet, but it looks so pretty and tasty that I am looking forward to making it soon!
Thanks Erica! Pan roasting has become my go to method now. And I make the pesto with fennel tops too, plus whatever fresh herbs I have.