Makes 6 Servings
This recipe uses the same cast-iron roasting technique our chef used for the cauliflower served as part of our pancetta-wrapped kangaroo loin recipe. The extreme level of caramelization (to the point of charring) makes the romanesco very sweet. For this version, we’ve taken things a step further by adding herb seasoned bread crumbs for crunch and extra flavor. Though you could use roasted garlic for this, black garlic is sweeter, with a more nuanced taste including hints of balsamic vinegar-like flavor.