Romanesco Steaks with Nutty Lemon Butter

Romanesco Steaks with Nutty Lemon Butter

SERVES: 2-3 | PREP TIME: 10 min | COOK TIME: 30 min

Romanesco is a beautiful, vibrant green combination between a broccoli and cauliflower with lovely geometical textures. This simple and quick recipe enhances the romanesco’s slightly nutty flavour with a brown butter and lemon sauce drizzled over the top. 


1 head of romanesco
80g butter
Juice of half a lemon
Salt and pepper





1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Cut the romanesco broccoli into 3 or 4 steaks, leaving the stalk on to hold them together. Some of the smaller florets will fall off but keep these for roasting too.

2. Put the steaks and florets in a large roasting tin and brush well with oil. Season them with salt and pepper and roast for 15 minutes.

3. Take out of the oven, turn gently, and cook for a further 10-15 minutes until they are tender.

4. About five minutes before the romanesco is ready, melt the butter in a small saucepan and simmer gently until the butter starts to foam.

5. Keep a close eye on it and when the butter starts to change colour you will see tiny brown pieces in the bottom of the pan. Remove the butter from the heat and squeeze in the juice of half a lemon.

6. Serve the romanesco steaks on warm plates and spoon the nutty butter over the top.