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A mix of crunchy bits, creamy textures, and an optional whisper of heat. This easy-but impressive side dish takes advantage of romanesco season, which is earlier in the year than broccoli and cauliflower, but those will make great substitutes, too! Total time: 35 mins. Serves 4.


15 oz. ricotta cheese
1 lb. romanesco (cauliflower or broccoli can substitute)
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon red pepper flakes
Salt & pepper to taste

To garnish:
A handful of pine nuts, toasted
Good olive oil to drizzle
Chili oil to drizzle (highly recommend our Everything Bagel Chili Oil from our site)
A squeeze of fresh lemon


1. In a food processor or blender, whip together the ricotta, honey, red pepper flakes, salt, and pepper

2. Trim your romanesco, removing the tough stem and outer leaves, so that only the heads are left. Cut into 1-2" pieces 

3. Coat romanesco in olive oil, salt, and pepper on a baking tray and roast at 375 degrees for about 25 mins, flipping them 3/4 of the way through cooking

4. Remove the romanesco from the oven, toss them in the balsalmic vinegar, and roast for another 3 minutes. Just long enough to slightly reduce the vinegar

5. Spread your ricotta out on a large plate and top with the roasted romanesco. Garnish with toasted pine nuts, a squeeze of lemon, drizzled chili, and olive oil and enjoy!

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