![Image may contain Food Dish Meal Plant Furniture Dining Table Table Platter Vegetable and Broccoli](https://cdn.statically.io/img/assets.bonappetit.com/photos/57add8fe1b334044149756c3/1:1/w_2560%2Cc_limit/charred-romanesco-with-anchovies-and-mint.jpg)
Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”
Recipe information
Yield
8 Servings
Ingredients
½
1
1
1
4
3
4
½
½
Preparation
Step 1
Heat ¼ cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.
Step 2
Preheat oven to 450°. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 Tbsp. oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
Step 3
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.