Roasted Roman-Style Romanesco

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 125 Calories

Ingredients

• 1 lemon, juiced
• 3 tablespoons olive oil
• 1 lemon, cut into wedges
• ¼ cup plain dry bread crumbs
• ¼ teaspoon red pepper flakes (Optional)
• 2 drizzles olive oil, divided, or as needed
• 2 heads Romanesco, leaves and stems removed
• 3 oil-packed anchovy fillets
• ½ cup finely grated Parmigiano-Reggiano cheese, divided

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.