Lightly baked…So easy and beautiful!
Ingredients:
1 head of Romanesco or Cauliflower
Sea salt
2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
¼ cup hazelnuts, coarsely chopped
2 garlic cloves, thinly sliced
½ cup chopped Parsley
2 tsp. white wine vinegar
Flaky sea salt
Lemon wedges (for serving
Directions:
Preheat oven to 400°.
Slice romanesco horizontally into 1″ slices. Season with salt
Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. oil and place romanesco steaks into pan. Cook for about 5 minutes and rotate when needed so that it cooks evenly
Turn and drizzle oil over flip side. Scatter loose pieces of romanesco into spaces between steaks and toss gently to coat with oil (add more if needed)
Transfer pan to oven; roast it until the stems are soft (approximately 18 minutes). Remove from oven
For bits that have dropped off, keep it in the pan , add butter, hazelnuts, and garlic, and cook, stirring, until everything is toasted and crisp around the edges, about 4 minutes
Add parsley and vinegar and season with sea salt. Serve with lemon wedges
