Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling. This recipe is from Where Cooking Begins by Carla Lalli Music.
Recipe information
Yield
4 servings
Ingredients
1
2
2
¼
2
½
2
Preparation
Step 1
Preheat oven to 400°. Stand Romanesco on its stem and cut it from top to bottom into 1"-thick slabs. Don’t worry about the outer edges that may crumble or smaller florets that break away; nudge those into a pile along with any nice-looking leaves. Cut loose bits into ½" pieces; season bits and Romanesco steaks with kosher salt.
Step 2
Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. oil and slip Romanesco steaks into pan—puzzle them together so they don’t overlap; work in batches if needed. Cook, rotating skillet periodically for even browning, until dark brown underneath, about 5 minutes. Turn and drizzle a bit of oil over second sides and into empty areas of pan. Scatter chopped pieces of Romanesco into spaces between steaks and toss gently to coat with oil (add more if needed).
Step 3
Transfer pan to oven; roast Romanesco until a tester inserted into stems slips through without much effort, 15–18 minutes. Steaks should be firm enough to still hold together without being crunchy.
Step 4
Transfer steaks to a platter. Return pan with loose pieces of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic, and cook, stirring, until everything is toasted and crisp around the edges, about 4 minutes. Add parsley and vinegar and stir up any browned bits. Spoon over steaks and season with sea salt. Serve with lemon wedges.
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Reviews (32)
Back to TopExcellent recipe. Substituted dry toasted pine nuts, didn't do the vinegar and shaved some fresh parmesan at the end. And the hubs went wild!!
SilkySyl
Tampa,Fl
10/2/2022
My store didn't have hazelnuts so I used macadamias. I otherwise followed the recipe and served on a bed of rainbow chard tossed with lemon, honey, and olive oil. Absolutely delicious, and I bet even better with hazelnuts.
Anonymous
New York, NY
1/12/2022
Best BA recipe. Minus a star because instructions omit important ingredient: foolproof Rx for burned hand that results from grasping 400 degree pan while tossing crispy bits. Please add: cold prepared yellow mustard to slather on palm and fingertips.
Anonymous
Baltimore
12/24/2021
This sounds DELICIOUS but I only gave 3 stars because I need nutritional breakdown on all the things I make. Have to discontinue my BA subscription because this info isn’t given <sad face>
Ollie
Port Townsend, WA
9/25/2021
I bought some romanesco on a whim, simply because it was beautiful. I had never cooked or eaten it before but I figured it would be similar to broccoli or cauliflower. I cooked it for the first time using this recipe. So fricken delicious. I like it better than broccoli or cauliflower now. I saved this recipe for future use because it’s so gotdang good.
Dev
Santa Clarita
2/23/2021
This is SOOOOOO good! Best vegetable/plant-based dinner ever. Comes together quickly, and bursting with flavor and texture. Sweet and salty -- could add some pomegranate on top too for a nice bright garnish. I was so pleasantly surprised at how delicious this was!!!
Janis
Irvine, CA
2/5/2021
Everybody loved it! I didn’t have hazelnuts or White wine vinegar , used pistachios and red wine vinegar instead
LjeanC
Chicago, IL
12/13/2020