35 Min

• 1 head Romanesco
• ½ bunch Scallions, very thinly sliced
• ¼ cup Bread Crumbs (optional)
• ½ cup Neutral Oil
• 1 Tbsp Unseasoned Rice Vinegar
• 1 Tbsp Toasted Sesame Oil
• ½ tsp Sugar
• Sea Salt
• ½ tsp Freshly Cracked Pepper

Preheat oven to 400 degrees.

Trim Romanesco leaves and base, but keep stalk intact. Using a sharp knife, cut from crown to base to create ¾-inch slices. Brush both sides of steaks with olive oil and season with sea salt and pepper. Toss rest of florets with a teaspoon oil. Place Romanesco slices on rimmed baking sheet and roast 25 minutes, until they start to brown.


Heat oil in small saucepan 2 minutes, until hot but not smoking. Pour hot oil over scallion mixture and stir well. Scallions will begin to wilt. Let sit 5 minutes. Stir in vinegar, garlic, sesame oil, and sugar; season with sea salt. Let sit until flavors meld, 15 minutes. Taste and adjust seasonings.

Serve Romanesco steaks with scallion sauce spooned on top and sprinkled with breadcrumbs, if desired.