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Roasted Roman-Style Romanesco

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"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."
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Ingredients

35 m servings 858
Original recipe yields 8 servings

Directions

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  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now

Footnotes

  • 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: 858 calories; 18.3 144.3 30.1 6 1541 Full nutrition

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