Roasted Romanesco with Hazelnuts Recipe

Team Foodhall

What you need:
• Romanesco – 1 medium, trimmed
• Flaky sea salt, to taste
• Extra-virgin olive oil – 2 tbsp, plus more for drizzling
• Unsalted butter – 2 tbsp
• Hazelnuts – 1/4 cup blanched, coarsely chopped
• Garlic – 2 cloves, thinly sliced
• Parsley – 1/2 cup, chopped
• White wine vinegar – 2 tsp
• Lemon wedges (for serving)

1. Preheat oven to 200 degrees C. Stand Romanesco on its stem and cut it from top to bottom into 1’’-thick slabs. Cut the loose bits into 1/2’’ pieces and season with salt
2. Heat a large cast iron skillet over medium high. Add 2 tbsp oil and place the Romanesco slabs/steaks into the pan – do not overlap. Cook, until it is even dark brown underneath, about 5 minutes. Turn and drizzle a bit of oil. Scatter chopped pieces of Romanesco between spaces and toss gently, if needed
3. Transfer pan to oven for 15-18 minutes. Roast until a tester slips through without much effort
4. Transfer to a platter. Return pan with loose pieces of Romanesco to medium heat. Add butter, hazelnuts, and cook until they crisp around the edges. Add parsley, vinegar and stir. Spoon over the slabs and season with sea salt. Serve with lemon

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