Roman-Style Romanesco


Inspired by the leaves around a head of Romanesco, reminiscent of artichokes or cardoons, the heads are roasted whole then showered with lemon-garlic breadcrumbs and Parmesan. Cauliflower and broccoli are great substitutes for Romanesco. Seek out small heads with leaves, if possible. Slideshow: More Vegetable Side Dish Recipes 

Roman-Style Romanesco
Photo: Eric Wolfinger
Active Time:
15 mins
Total Time:
1 hrs
4 to 6


  • 2 (1-pound) heads Romanesco with leaves

  • 1/4 cup olive oil, divided, plus more for drizzling

  • Kosher salt

  • Freshly ground black pepper

  • 2 cups 1/2-inch sourdough bread cubes

  • 1/4 cup finely grated Parmesan cheese, plus more for serving

  • 2 oil-packed anchovy fillets, minced

  • 2 teaspoons lemon zest

  • 1 teaspoons minced garlic


  1. Preheat oven to 425°F. Place Romanesco on a parchment paper–lined rimmed baking sheet. Brush each head with 1 tablespoon oil, and sprinkle with salt and pepper. Roast until outer leaves are crisp and Romanesco is just tender and browned, about 45 minutes.

  2. Toss bread cubes with remaining 2 tablespoons oil, salt, and pepper. Spread on a parchment-lined baking sheet, and bake at 425°F until toasted and dry, 8 to 10 minutes. Let cool.

  3. Place toasted bread in a large ziplock plastic bag. Seal bag, and crush with a rolling pin until coarse breadcrumbs form. (Alternatively, you can pulse toasted bread in a food processor.) Place breadcrumbs in a bowl, and add 1/4 cup Parmesan, anchovies, zest, and garlic; stir to combine.

  4. Transfer Romanesco heads to a serving platter, and drizzle with oil. Sprinkle with breadcrumb mixture and additional Parmesan. Cut Romanesco into wedges and serve.

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