Whole Baked Romanesco

Want to serve a roast? Go vegetarian with this showstopper

Whole Baked Romanesco







  • 1 head/800 g Romanesco
  • 3 garlic cloves, peeled and chopped
  • 2 onions
  • 1 tbsp. of olive oil
  • 1 can of diced tomatoes
  • 1 stalk green onion, finely chopped for garnishing
  • Salt & pepper


1. Trim
Preheat the oven to 180C. Trim the outer leaves of the Romanesco and discard the stalk.

2. Heat
Heat oil in your  COMBEKK Dutch Oven and add garlic, chopped onions and diced tomatoes in there and slowly cook for 10 minutes. Sprinkle some olive oil on the romanesco and put it in the centre of you Dutch Oven.

3. In the Oven
Put the lid on and transfer the Dutch Oven to the oven. Bake for 15 minutes until the romanesco is entirely cooked. Garnish with chopped spring onions and ground pepper.


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