Go Back
–+ servings
A serving bowl with roasted romanesco.
Print Recipe
4.50 from 6 votes

Roasted Romanesco with Parmesan Panco

Romanesco broccoli (aka Roman cauliflower) gets dressed up with a crumble of panko bread crumbs and parmesan cheese. It is like having a savory streusel to top off your veggies.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dishes
Cuisine: American
Keyword: roasted romanesco, roasted vegetables, romanesco, side dish, vegetables
Servings: 4 servings
Author: Dahn Boquist

Ingredients

  • 2 small heads of Romanesco 2 to 2-1/2 pounds
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ½ cup grated Parmesan cheese
  • ½ cup panko bread crumbs

Instructions

  • Preheat oven to 400°F. 
  • Trim the Romanesco into bite-sized florets and add to a bowl.
  • Add the olive oil and toss to coat all the florets with the oil. Add the garlic, salt, pepper, red pepper flakes, Parmesan cheese and bread crumbs. Toss everything together.
  • Spread on a rimmed baking sheet.
  • Roast for 15 minutes then stir and roast for 15 to 20 minutes longer. 

Nutrition

Serving: 1 | Calories: 180kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 596mg | Fiber: 2g | Sugar: 2g
QR Code linking back to recipe