Pan-Roasted Romanesco with Hazelnuts and Crispy Bits Recipe | Samsung Food App
Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.samsungfood.com.
Ingredients
- 1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed
- Kosher salt
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 Tbsp. unsalted butter
- ¼ cup skin-on or blanched hazelnuts, coarsely chopped
- 2 garlic cloves, thinly sliced
- ½ cup chopped parsley
- 2 tsp. white wine vinegar
- Flaky sea salt
- Lemon wedges (for serving)
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