Type what you have

Ingredients

• ✓ romanesco
• olive oil
• black pepper
• garlic powder
• paprika
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
3. 3 Spread Romanesco onto the prepared baking sheet. Drizzle with olive oil; season with black pepper, garlic powder, paprika, and salt.
4. 4 Roast in the preheated oven until tender, 15 to 20 minutes.

By MK!

Ingredients

• ✓ romanesco
• butter
• salt
• black pepper
• italian seasoning
• butter
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.
2. 2 Separate romanesco into large florets.
3. 3 Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.
4. 4 Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.
5. 5 Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.

By thedailygourmet

Ingredients

• ✓ romanesco
• olive oil
• anchovy
• olive oil
• red pepper flakes
• lemon
• bread crumb
• parmesan cheese
• lemon

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
2. 2 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. 3 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. 4 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. 5 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. 6 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.

By John Mitzewich