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Kitchen Notebook

October 31, 2019

Roasted Romanesco Steaks with Scallion Sauce

35 Mins

35 Min

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.

35 Mins Veg

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35 Mins Veg

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