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How to Make Roasted Roman-Style Romanesco - A Step-by-Step Guide

Roasted Roman-Style Romanesco is a delicious and visually stunning side dish that is perfect for any dinner party or family meal. This recipe takes the Romanesco cauliflower, a unique and vibrant vegetable, and roasts it to perfection with a blend of olive oil, garlic, and a sprinkle of Parmesan cheese. The result is a dish that is both tender and crispy, with a rich and savory flavor that is sure to impress your guests.

For those unfamiliar with Romanesco cauliflower, it is a type of...

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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

Information

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

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

    • Nutrition

    125 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 182mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 89mg
    • Calcium: 118mg
    • Iron: 1mg
    • Potassium: 301mg

    Categories

    Side recipes
    Vegetable recipes
    Italian recipes
    Roasted recipes
    Mediterranean recipes