Roasted Romanesco with Cashews
Yields 4 servings | Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes
1 head of Romanesco, trimmed
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1/4 cup cashews, coarsely chopped
2 galic cloves, thinly sliced
1/2 cup chopped parsley
2 tsp white wine vinegar
Lemon (for serving)
Tips & Notes
The white wine vinegar can be substituted with red wine vinegar.
1. Preheat the oven to 400°. Cut Romanesco from top to bottom into 1″-thick slabs and cut the loose sections into ½” pieces. Season Romanesco steaks and sections with kosher salt.
2.Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. olive oil and place Romanesco steaks into the pan. Cook Romanesco, until dark brown underneath, for about 5 minutes. Turn and drizzle olive oil over the second side and into the pan. Add the chopped pieces of Romanesco into the pan as well.
3.Transfer pan to oven and roast Romanesco for about 15–18 minutes. Place steaks on a platter.
4.Return pan with loose pieces of Romanesco to medium-high heat. Add butter, cashews, and garlic, and cook. Keep stirring for 4 minutes to ensure everything is crispy. Add parsley and vinegar and stir the pan contents together. Spoon over steaks and season with sea salt. Serve with lemon wedges.