Romanesco, the whimsical, psychedelic star of the produce section, is a broccoli-cauliflower hybrid chock full of vitamins and minerals. The key to enjoying more of it starts with letting high heat do its thing, and making sure to not overcook it. Try this recipe for a delicious and flavourful meal.
Preheat oven to 450°F. Drizzle romanesco halves on both sides with olive oil,
rubbing in with fingers. Season well with salt. Place romanesco, cut side down, on a
parchment-lined baking sheet and roast until tender (the florets should be firm enough to hold together without being crunchy), 30-35 minutes.
Meanwhile, prepare the gremolata. Add the parsley, garlic, lemon zest, lemon juice, 6 tbsp olive oil and ¼ tsp salt to a bowl and stir together to combine.
Remove romanesco from oven and heat 2 tbsp oil in a large cast iron skillet over medium-high heat. Once oil is hot, add romanesco, cut side down, and sear until golden, 3-5 minutes. Flip and continue to sear, 3-4 minutes more. Remove romanesco.
Take skillet off the heat and add in pine nuts. Cook in hot oil until golden brown, 2-3 minutes. Remove from pan.
To serve: Place romanesco on a plate, drizzle with gremolata and sprinkle with capers and pine nuts, if using. Halves can be cut into smaller chunks for easier serving.