Panko & Parmesan Roasted Romanesco
Welcome to another delightful adventure in balanced indulgence! Today, we’re taking the beautiful romanesco and turning it into a crispy, savory treat that’s sure to be a hit at any gathering. This recipe combines the nutty flavor of Parmesan with the bright zest of lemon and the satisfying crunch of panko breadcrumbs. It’s the perfect side dish for those who crave a touch of sophistication without sacrificing simplicity. Serve it up with a wedge of lemon and watch as even the most skeptical veggie eaters come back for seconds.
If you aren’t able to track down romanesco, feel free to substitute cauliflower or broccoli.
INGREDIENTS
1 large head of Romanesco, cut into florets
3 Tbsp olive oil
¾ c (45g) panko
¼ c (30g) grated Parmesan cheese
2 medium cloves garlic, minced
1 ½ tsp salt
Optional garnishes: lemon zest, flaky salt and chili oil
DIRECTIONS
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the romanesco florets in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle the panko, Parmesan, garlic and salt over the romanesco, tossing gently to ensure each floret is well coated.
Spread the coated romanesco florets in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the romanesco is tender and the panko coating is golden brown and crispy.
Transfer the romanesco to a serving platter. Garnish with lemon zest, parsley, flaky salt and/or chili oil before serving.
Serves: 4
