Steamed Romanesco Broccoli with Lemon-Garlic-Olive Oil Sauce

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Recipe and photo by Emma Frisch

Steamed Romanesco Broccoli with Lemon-Garlic-Olive Oil Sauce
  • Prep Time: 2 minutes
  • Cook time:
    • Romanesco: ~15 minutes
    • Basmati: depending on variety and brand – 20-45 minutes
  • Yield: 2


  • Basmati rice (white or brown) – 1 cup
  • Olive oil – 2 tablespoons
  • Lemon juice – 1 tablespoon fresh squeezed lemon juice
  • Garlic – 3-4 minced
  • Sea salt – 1/4 teaspoon
  • Romanesco brocolli – 1 head
  • Freshly ground black pepper – A few turns of the pepper mill
  • Parmesan cheese (optional) – 1/4 cup, freshly grated


  1. Bring 1 cup rice and 2 cups water to a boil. Reduce to simmer, cover.
  2. In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp olive oil, minced garlic and sea salt. Set aside.
  3. Fill a pot with 1 inch of water. Cut the leaves off and the stem length to your choice. Place the romanesco directly in the pot or in a steaming basket. Cover the pot with a lid and steam for about 15 minutes, or until the romanesco has turned a softer shade of green and is fork tender. Drain water and keep romanesco in warm pot until ready to serve.
  4. Slice romanesco head in half and lay on a bed of rice. Drizzle with sauce.
  5. Garnish with a few twists of freshly ground black pepper, and a scattering of grated Parmesan.

For more recipes by Emma Frisch, visit her food blog at

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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