Roasted Romanesco with Herby Yogurt & Pistachio Gremolata
A refreshing, nutrient-dense dish that celebrates spring’s green bounty. This recipe is packed with liver-loving herbs, zesty citrus, and fiber-rich Romanesco — perfect for a light lunch, appetizer, or side dish.
Ingredients
For the Roasted Romanesco:
1 large head Romanesco (or substitute cauliflower or broccoli)
2 tbsp olive oil
1/2 tsp sea salt
Freshly ground black pepper
Zest of 1/2 lemon
For the Herby Yogurt:
1 cup plain Greek yogurt (or plant-based alternative)
1 tbsp fresh mint, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 garlic clove, finely grated
1 tbsp lemon juice
Salt to taste
For the Pistachio Gremolata:
1/3 cup pistachios, toasted and roughly chopped
2 tbsp parsley, finely chopped
1 tbsp mint or basil, finely chopped
1 garlic clove, finely minced
Zest of 1 lemon
1 tbsp olive oil
Pinch of sea salt
Instructions
Roast the Romanesco:
Preheat oven to 425°F (220°C).
Cut Romanesco into florets and toss with olive oil, salt, pepper, and lemon zest.
Spread on a baking sheet and roast for 20–25 minutes, turning once, until tender and slightly golden at the edges.
Make the Herby Yogurt:
In a small bowl, combine yogurt with herbs, garlic, lemon juice, and salt.
Stir well and chill while the Romanesco roasts.
Prepare the Gremolata:
In another bowl, mix chopped pistachios, herbs, garlic, lemon zest, olive oil, and salt.
Set aside.
Assemble the Dish:
Spoon the herby yogurt onto a serving plate and spread it into a swoosh with the back of a spoon.
Top with warm roasted Romanesco.
Sprinkle generously with pistachio gremolata.
Drizzle with a little extra olive oil and an optional squeeze of lemon.
Why It’s Good for Spring:
Romanesco and herbs support the Liver and Gallbladder.
Yogurt promotes gut health.
Pistachios and citrus uplift and invigorate, balancing the Wood element.
