Vegetables Roman-Style Romanesco 2.0 (1) 2 Reviews 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 By Hunter Lewis Hunter Lewis Instagram Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Food & Wine's Editorial Guidelines and Eric Wolfinger Updated on March 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Eric Wolfinger Active Time: 15 mins Total Time: 1 hrs Yield: 4 to 6 Ingredients 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 Directions 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. 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. 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. Transfer Romanesco heads to a serving platter, and drizzle with oil. Sprinkle with breadcrumb mixture and additional Parmesan. Cut Romanesco into wedges and serve. Rate it Print