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Romanesco, sometimes referred to as Roman cauliflower, is pale green and the florets that comprise the head display a unique, intricate design. Its flavor is similar to broccoli and cauliflower, its brassica brethren, and we think less is more when it comes to cooking it. Simply cutting the heads into wedges and roasting them in a super-hot oven capitalizes on romanesco’s unique shape while also developing sweet, nutty flavors and crisping the filigreed surfaces. If romanesco is not available, this technique also works with cauliflower, but use a single larger head and cut it into six wedges (romanesco tends to be smaller than cauliflower). This can be served as a side but is hearty enough to be a vegetarian main.
1½-pound heads romanesco, trimmed, each cut into 4 wedges OR one 2- to 2½-pound head cauliflower, trimmed and cut into 6 wedges
tablespoons extra-virgin olive oil, divided