Recipes

  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

1. Preheat oven to 400°.
2. 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.
3. 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.
4. Place all seared Romanesco back into the pan and transfer to oven, and roast Romanesco until crisp tender, about 10-12 minutes.
5. 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.
6. Serve with your favorite Citarella sides and enjoy!