Pan Roasted Romanesco
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
If you like broccoli and cauliflower, you’ll love Romanesco, which is a hybrid of both. This recipes slices it into thick, meaty steaks and tops them with butter, garlic, hazelnuts, vinegar and pomegranate seeds for a hearty, meatless entrée.
Ingredients
- 1 head Romanesco, trimmed
- 2 Tbsp Citarella Olive Oil, plus more for finishing
- 2 Tbsp unsalted butter
- ¼ cup skin-on or blanched hazelnuts, coarsely chopped
- 2 garlic cloves, thinly sliced
- ½ cup chopped parsley
- 2 tsp. white wine vinegar
- ½ cup pomegranate seeds
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Citarella sides, for serving
Instructions
- Preheat oven to 400°.
- Cut Romanesco into 1” thick slabs, saving any extra loose bits that fall to the sides and roughly chop. Season liberally with salt and black pepper.
- Heat a large cast-iron skillet over medium-high. Add olive oil and sear Romanesco steaks; work in batches if needed. Cook until golden brown, adding a bit more olive oil if necessary. Scatter loose bits around steaks and toss gently to coat with oil in pan.
- Place all seared Romanesco back into the pan and transfer to oven, and roast Romanesco until crisp tender, about 10-12 minutes.
- Transfer steaks to a platter. Return pan to medium-high heat and add butter, hazelnuts, and garlic; cook 2-3 minutes until garlic is just translucent. Add parsley, vinegar, and pomegranate seeds, and turn off the heat. Season with salt and pepper and spoon over cauliflower steaks.
- Serve with your favorite Citarella sides and enjoy!
