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Roasted Roman-Style Romanesco
Roasted Roman-Style Romanesco
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transform Romanesco with Chef John's zesty roasted recipe for a delicious side dish.
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
  • 0.25 teaspoon red pepper flakes
  • 1 lemon, juiced
  • 0.25 cup plain dry bread crumbs
  • 0.5 cup finely grated Parmigiano-Reggiano cheese, divided
  • 1 lemon, cut into wedges
Instructions:
  • Preheat the oven to a piping hot 475 degrees F (245 degrees C), then generously drizzle olive oil into a roasting pan or baking dish.
  • Quarter the Romanesco by cutting through the thick center core to keep the florets intact. Set aside for roasting.
  • Combine anchovies and olive oil in a large mixing bowl and use a fork to create a savory paste. Mix in red pepper flakes and fresh lemon juice until well blended.
  • Coat Romanesco in the dressing until fully covered. Sprinkle with bread crumbs and half of the Parmigiano-Reggiano cheese, then toss until evenly distributed.
  • Place Romanesco in the pan, cut side-down. Use a spatula to get all the cheese and crumbs from the bowl and sprinkle them over the top. Grate the rest of the Parmigiano-Reggiano to cover everything and lightly drizzle with olive oil.
  • Bake in the preheated oven for about 20 minutes until the cheese is golden brown and the Romanesco is tender. Serve hot with fresh lemon wedges.

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