Trim the base of your Romanesco and remove any leaves. Cut the head of Romanesco in half down the middle as pictured. Wash the vegetable thoroughly to remove any unwanted bugs that might be sleeping cosily in the florets.
I wanted to see if I could cook this almost whole to keep the beautiful shape but of course, you can choose to cut the large half into smaller pieces but just adjust cooking times where necessary.

We have a 2-draw air fryer so I was able to cook these two versions side by side. But if you only have one tray in your air fryer do either of the version you prefer or one at a time.

Place the Romanesco half into the air fryer and sprinkle on salt, pepper and a squeeze of lemon juice. Bake for 8 minutes at 180c.

As the Romanesco is baking prepare the two dressings.

🍋 🍯 - First dressing - Sweet and citrus:
Place a handful of almond flakes into a dry pan and heat, moving constantly to crisp and toast. Remove once flakes are fragrant and toasted.

Add the juice of one lemon to a bowl and add the honey, mix to combine. Tip - add a small drop of boiling hot water to help melt the honey if it is a cold day.

Once the Romanesco is cooked remove it from the air fryer and drizzle over your honey and lemon.

Top with the toasted flaked almonds and shavings of Parmesan cheese if using. Save any of the dressing as a dipping sauce whilst eating.

🌶🧂 - Second dressing - Spicy and salty:
Mix together your Gochuchang sauce, Mirin, honey, Soy sauce and sesame oil.

After the first 8- 10 minutes check the veg. Bast the veg with the sauce all over using a brush, making sure to get into all the crevices. Once fully coated with all the sauce return to the air-fryer to continue to cook for a further 8 - 10 minutes or until to the softness you like.

Remove from the fryer and garnish with sesame seeds.

Serve and enjoy