Romanesco with Herb Salsa Verde and Breadcrumbs
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Winter
This simple, yet elegant, side dish features romanesco, a funky and fun member of the brassica family. This recipe works equally well with other brassicas—think broccoli, cauliflower, or kohlrabi!
Serves 4
INGREDIENTS
1 cup parsley
3 scallions
1 tablespoon capers
1 clove of garlic, roughly chopped
1 lemon, zested and juiced
¼ cup olive oil (plus more to roast romesco)
Salt and pepper to taste
1 head of romanesco, cut into small florets
½ cup fresh breadcrumbs, toasted
PREPARATION
- In a small food processor add parsley, scallions, capers, garlic, lemon zest and juice, olive oil, and salt and pepper to taste. Process until the mixture is uniformly chopped and makes a loose salsa. Set aside to allow flavors to meld.
- Heat oven to 425°F. Arrange romanesco florets in a single layer on a baking sheet, being careful not to overcrowd the pan. (A crowded pan will make the romanesco soggy) Drizzle with olive oil and season with salt and pepper.
- Roast in a preheated oven for 20 minutes, flipping halfway through, until romanesco is tender and crispy.
- Transfer romanesco on a serving platter and spoon the salsa over the top. Finish with a generous sprinkle of toasted breadcrumbs.
