Roasted Romanesco

Roasted Romanesco

Sarah MickeyAll Recipes, Black Garlic Recipes, Exotic Vegetable Recipes, Produce Recipes, Romanesco & Cauliflower Recipes, Specialty Produce Recipes Leave a Comment

Roasted Romanesco

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.

  • 1 cup of unseasoned breadcrumbs (we recommend homemade breadcrumbs)
  • 5 cloves of black garlic
  • 1 handful of Italian parsley
  • 2 small heads or 1 large head of Romanesco
  • Grape seed or peanut oil
  • Portuguese sea salt
  • Flor de Sal and extra virgin olive oil to finish



Preheat your oven to 425-450.


Wash the parsley, pull the leaves from the stems and peel the black garlic. Combine the bread crumbs, black garlic, and parsley in a food processor. Blend until all the ingredients are well distributed throughout the bread crumbs.


Add 1 tbsp of the oil to a well seasoned cast iron skillet. Heat the skillet on medium heat on the stovetop until it is very hot.


Wash the romanesco, trim down (but not off) its stems and remove its leaves, then quarter or halve the heads depending on their size.


Season the cut side of the romanesco, as well as any outer crevasses with the Portuguese sea salt. Place the pieces in the skillet, cut side down. Add a little more oil if necessary to make sure the bottom is coated.


Cook the romanesco until it starts to develop a char, about 15-20 minutes. Carefully tilt the skillet around periodically to redistribute the oil.


Once the romanesco bottoms have been charred, move the skillet to the hot oven to finish cooking it through, about 10 minutes.


Toast the herbed bread crumbs in a skillet until aromatic, tossing frequently.


When the romanesco is tender, remove it from the stove. The bottom will look blackened and burnt, but trust us, burnt-looking is exactly what you want.


Put the romanesco halves or quarters on a plate, then sprinkle with the toasted seasoned bread crumbs, a drizzle of extra virgin olive oil and flor de sal.

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