Lemon-roasted Romanesco Cauliflower

Preheat over to 190C / 375 F. Remove the outer leaves of romanesco, chop into 2- inch pieces and place in the centre of a baking sheet.

Pour melted butter (or other fat) over the Romanesco, and toss gently to coat the pieces evenly. Sprinkle with sea salt and black pepper, and top with lemon slices.

Roast for approximately 20-25 minutes or until edges are golden brown and the Romanesco is fork-tender.