Perhaps you have seen Romanesco before. That strange fractal looking vegetable.
I think it's a cool looking vegetable, but I can imagine that it may be intimidating to some. One may look at it and assume if it looks strange it must taste strange. Well, that Romanesco is related to both broccoli and cauliflower. They are all part of the Brassica family.
What does it taste like it? Taste can be subjective, but, to me, Romanesco tastes more like broccoli than cauliflower. But it's somewhat of a blend of both. It's structure is more like a cauliflower. But I think the flavor leans more toward broccoli. While the taste may be similar, the texture is not like broccoli.
But don't let the alien shape put you off. Romanesco is a tasty vegetable. This is a great and approachable side dish for whatever your main is. Give it a try!
Oven Roasted Romanesco
Ingredients:
- Romanesco - 1 head, cut into large chunks
- Olive oil
- Panko bread crumbs - 3-4 tablespoons
- Flaky sea salt (Maldon) - about 2 pinches
- Black pepper - to taste
- Red pepper flakes - to taste
- Butter - 1 Tbsp.
- Parmesan cheese - 1-2 Tbsp. finely shredded
- Herb or herb mixture - 1/2 tsp.
- Preheat oven to 400 degrees.
- Rinse Romanesco and cut or break florets into a large bowl.
- Drizzle generously with olive oil and stir to mix.
- Transfer to a sheet pan (keeping some space between each floret) and season with black pepper and flaky salt.
- Place in oven for 20-30 minutes. Keep an eye on it as ovens vary.
- In a small saucepan, melt the butter and add the breadcrumbs. Stir frequently until bread crumbs are toasty brown (it will take just a few minutes).
- Remove the pan from heat and let cool.
- Shred the Parmesan cheese.
- Add the herb mixture and red pepper flakes to the bread crumbs.
- Plate the roasted Romanesco and generously sprinkle the panko-cheese mixture over the top (you will likely have left over bread crumbs).
- Plate the roasted Romanesco and generously sprinkle with the bread crumb mixture (you will likely have leftovers).
