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.
Servings: 4 servings
Ingredients
- 2 heads Romanesco 2 to 2½ pounds
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed 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
