📝 About This Recipe
Romanesco is nature’s most beautiful geometry, a lime-green brassica that marries the sweetness of cauliflower with the earthy, nutty profile of broccoli. When roasted at high heat, the fractal tips caramelize into crispy, deeply flavorful morsels that contrast beautifully with a bright, acidic herb sauce. This dish elevates a simple side into a centerpiece-worthy vegetable feast, finished with the crunch of toasted hazelnuts and the salty pop of fried capers.
🥗 Ingredients
The Romanesco
- 2 medium heads Romanesco Cauliflower (cut into uniform florets)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1/2 teaspoon Garlic Powder (for even distribution of flavor)
Lemon-Caper Gremolata
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 large Lemon (zested and juiced)
- 2 tablespoons Nonpareil Capers (drained and patted dry)
- 1 clove Garlic (grated on a microplane)
- 2 tablespoons Extra Virgin Olive Oil (for the dressing)
Garnish and Finish
- 1/4 cup Hazelnuts (blanched, toasted, and roughly chopped)
- 2 tablespoons Parmigiano-Reggiano (freshly shaved)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it heats; a hot pan ensures immediate caramelization.
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2
Prepare the Romanesco by cutting away the leaves and the tough lower stem. Break the head into bite-sized florets, trying to keep them as uniform as possible for even cooking.
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3
In a large mixing bowl, toss the florets with 3 tablespoons of olive oil, kosher salt, garlic powder, and red pepper flakes. Massage the oil into the nooks and crannies of the fractals.
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4
Carefully remove the hot baking sheet from the oven and spread the Romanesco in a single layer. You should hear a satisfying sizzle.
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5
Roast for 20-25 minutes. At the halfway mark (around 12 minutes), use a spatula to toss the florets, ensuring they brown on multiple sides.
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6
While the vegetable roasts, prepare the gremolata. In a small bowl, whisk together the lemon zest, lemon juice, grated garlic, and 2 tablespoons of olive oil.
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7
Finely chop the parsley and stir it into the lemon mixture. Season with a pinch of salt and cracked black pepper.
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8
In a small skillet over medium heat, add a teaspoon of oil and fry the dry capers for 2-3 minutes until they 'bloom' and become crispy. Drain on a paper towel.
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9
Check the Romanesco; it is done when the tips are dark golden brown and the stems are tender when pierced with a fork.
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10
Transfer the hot Romanesco to a warmed serving platter. Immediately drizzle the lemon-caper gremolata over the top so the residual heat releases the aroma of the herbs and garlic.
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11
Scatter the toasted hazelnuts and crispy capers over the dish for layers of texture.
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12
Finish with a flourish of shaved Parmigiano-Reggiano and an extra crack of black pepper. Serve immediately while the contrast between hot vegetable and cool herbs is at its peak.
💡 Chef's Tips
Don't overcrowd the pan; if the florets are too close together, they will steam rather than roast and you'll miss out on that crispy texture. If you can't find Romanesco, this recipe works beautifully with cauliflower or broccolini. Always toast your nuts—it transforms the flavor from dull to rich and buttery; 5-7 minutes at 350°F is usually perfect. For a vegan version, simply omit the Parmigiano-Reggiano or substitute with nutritional yeast or a vegan almond-based 'parm'. To keep the Romanesco's vibrant green color, avoid overcooking; look for the 'al dente' bite in the stems.
🍽️ Serving Suggestions
Pair this with a crisp, dry Italian white wine like a Vermentino or Gavi di Gavi. Serve as a side to pan-seared sea bass or roasted lemon chicken. It makes an excellent addition to a vegetarian mezze platter alongside hummus and warm pita. For a light lunch, serve the roasted florets over a bed of creamy polenta or herb-flecked quinoa.