Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

Name: Pan-Roasted Romanesco with Hazelnuts and Crispy Bits
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed; Kosher salt; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 Tbsp. unsalted butter; ¼ cup skin-on or blanched hazelnuts, coarsely chopped; 2 garlic cloves, thinly sliced; ½ cup chopped parsley; 2 tsp. white wine vinegar; Flaky sea salt; Lemon wedges (for serving)

Instructions

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling.

Updated at: Mon, 13 Jan 2025 06:37:50 GMT