For an extra layer of flavor, consider adding a clove of minced garlic to the anchovy paste. If you don't have anchovies, a pinch of sea salt and a dash of Worcestershire sauce can provide a similar umami boost. Don't overcrowd the pan! Overcrowding will steam the Romanesco instead of roasting it. Use two pans if necessary. A squeeze of lemon over the finished dish brightens the flavors beautifully. This recipe also works well with broccoli or cauliflower.
Roasted Roman-Style Romanesco
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING8 People
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VIEWS13
Transform the intriguing Romanesco from market obscurity to culinary delight! Roasting unlocks its nutty sweetness, complemented by savory anchovy, bright lemon, and a golden Parmigiano-Reggiano crust. This recipe demystifies this unique vegetable, offering a truly delicious experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol6 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium182 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
02
Step
0 mins
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.
03
Step
0 mins
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.
04
Step
0 mins
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.
05
Step
0 mins
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.
06
Step
20 mins
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.
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Hubert Mann
Jun 22, 2025The anchovy paste adds such a unique and savory flavor. I'll definitely be making this again.
Emil Lindgren
Jun 8, 2025My family loved this! Even my picky eater enjoyed it. The lemon wedges are a must.
Fredrick Jacobs
May 28, 2025I was hesitant to try Romanesco, but this recipe was a game-changer! So easy and delicious.