Roasted Roman-Style Romanesco
Unusual Romanesco gets trimmed, cut into quarters, and tossed in a zesty lemon juice, olive oil, and anchovy dressing to start this dish. Dry bread crumbs and grated Parmigiano-Reggiano cheese is added to the mix for one final tossing before the vegetable gets drizzled with more olive oil and cheese and is roasted in an oven until tender. Serve with lemon wedges and garlic aioli for a flavorful main or side dish. Get Chef John's recipe for Roasted Roman-Style Romanesco.