Food Recipes Side Dishes Vegetable Side Dishes 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 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 August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Eric Wolfinger Active Time: 15 mins Total Time: 1 hr 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. Originally appeared: March 2018 Rate It Print