📝 About This Recipe
Experience the architectural beauty of Romanesco, the fractal-patterned brassica that tastes like a sophisticated marriage between cauliflower and broccoli. In this elegant Roman-inspired side dish, the florets are roasted until their edges caramelize into a nutty sweetness, then tossed with buttery toasted pine nuts and a bright, zesty gremolata. It is a visually stunning centerpiece that brings a vibrant, Mediterranean flair to any dinner table, offering a perfect balance of crunch, acidity, and earthy depth.
🥗 Ingredients
The Romanesco
- 2 medium heads Romanesco Cauliflower (cut into uniform bite-sized florets)
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional, for subtle heat)
The Toasted Crunch
- 1/3 cup Pine Nuts (raw, unsalted)
- 1 tablespoon Unsalted Butter (for browning the nuts)
Gremolata and Finishing
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 large Lemon (zested and juiced)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Capers (drained and roughly chopped)
- 1/4 cup Parmigiano-Reggiano (freshly shaved)
👨🍳 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 preheats; a hot pan ensures immediate searing and better caramelization.
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2
Break down the Romanesco heads. Remove the outer leaves and cut the core away, then separate the head into individual florets, keeping them roughly the same size for even cooking.
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3
In a large mixing bowl, toss the Romanesco florets with 3 tablespoons of olive oil, kosher salt, black pepper, and red pepper flakes until every crevice is lightly coated.
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4
Carefully remove the hot baking sheet from the oven and spread the florets in a single layer. You should hear a satisfying sizzle. Ensure they aren't crowded, or they will steam rather than roast.
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5
Roast for 20-25 minutes, tossing halfway through. Look for charred, golden-brown edges and a tender center when pierced with a fork.
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6
While the vegetable roasts, prepare the pine nuts. In a small skillet over medium-low heat, melt the butter. Add the pine nuts and cook, stirring constantly, for 3-5 minutes until they are golden and smell like toasted shortbread. Remove from heat immediately.
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7
Prepare the gremolata: In a small bowl, combine the chopped parsley, lemon zest, minced garlic, and chopped capers. Stir to combine the aromatics.
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8
Once the Romanesco is finished roasting, remove it from the oven and immediately transfer it back to the large mixing bowl.
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9
While the Romanesco is still steaming hot, toss it with the gremolata mixture. The residual heat will take the raw edge off the garlic and release the lemon oils.
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10
Add the toasted pine nuts (and any browned butter from the pan) and the lemon juice. Toss gently to combine.
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11
Taste and adjust seasoning, adding a pinch more salt or a squeeze of lemon if needed.
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12
Transfer to a warm serving platter and finish with a generous scattering of shaved Parmigiano-Reggiano.
💡 Chef's Tips
Choose Romanesco heads that are heavy for their size with tight, bright green florets and no brown spots. Don't skip preheating the baking sheet; it's the secret to getting a deep roast without overcooking the interior. Watch the pine nuts like a hawk—they transition from golden to burnt in a matter of seconds. If you don't have pine nuts, sliced almonds or chopped hazelnuts make a wonderful textural substitute. For a vegan version, omit the butter and cheese, and add a teaspoon of nutritional yeast to the gremolata.
🍽️ Serving Suggestions
Serve alongside a roasted lemon-herb chicken or a pan-seared sea bass. Pairs beautifully with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Excellent served over a bed of creamy polenta or thick Greek yogurt as a vegetarian main. Add it to a warm grain salad with farro and dried cranberries for a hearty lunch.