Name: Roasted Roman-Style Romanesco
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil, divided, or as needed - 2 drizzles; Romanesco, leaves and stems removed - 2 heads; Oil-packed anchovy fillets - 3; Olive oil - 3 tablespoons; Red pepper flakes (Optional) - ¼ teaspoon; Lemon, juiced - 1; Plain dry bread crumbs - ¼ cup; Finely grated Parmigiano-Reggiano cheese, divided - ½ cup; Lemon, cut into wedges - 1

Ingredients for - Roasted Roman-Style Romanesco

1. Olive oil, divided, or as needed 2 drizzles

2. Romanesco, leaves and stems removed 2 heads

3. Oil-packed anchovy fillets 3

4. Olive oil 3 tablespoons

5. Red pepper flakes (Optional) ¼ teaspoon

6. Lemon, juiced 1

7. Plain dry bread crumbs ¼ cup

8. Finely grated Parmigiano-Reggiano cheese, divided ½ cup

9. Lemon, cut into wedges 1

How to cook deliciously - Roasted Roman-Style Romanesco

1 . Stage

Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.

2 . Stage

Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.

3 . Stage

Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.

4 . Stage

Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.

5 . Stage

Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.

6 . Stage

Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.