Roasted Roman-Style Romanesco

4.0
(2)

Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.

2
2
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 drizzles olive oil, divided, or as needed

  • 2 heads Romanesco, leaves and stems removed

  • 3 oil-packed anchovy fillets

  • 3 tablespoons olive oil

  • ¼ teaspoon red pepper flakes (Optional)

  • 1 lemon, juiced

  • ¼ cup plain dry bread crumbs

  • ½ cup finely grated Parmigiano-Reggiano cheese, divided

  • 1 lemon, cut into wedges

Directions

  1. Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.

  2. Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.

  3. Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.

  4. Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.

  5. Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.

  6. Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Chef's Notes:

Mash the anchovy filets down to your desired consistency.

Finely crushed garlic can be added to the anchovy and lemon mixture if so desired.

Nutrition Facts (per serving)

125 Calories
8g Fat
11g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 125
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 182mg 8%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 5g
Vitamin C 89mg 443%
Calcium 118mg 9%
Iron 1mg 6%
Potassium 301mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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