Roasted Romanesco Cauliflower with seasoned panko breadcrumbs is an easy veggie side dish recipe. This funky looking vegetable is kid-friendly, easily vegan, and is fast and easy to make.
Preheat your oven to 200°C / 400°F.
Rinse the Romanesco and break into florets. Toss them with the olive oil and season with salt and pepper. Spread out on a single layer over two large baking sheets.
Place the Romanesco into your pre-heated oven, and roast for 20 - 30 minutes, until browned and crispy.
While the Romanesco is roasting, prepare the Panko bread crumbs.
Melt the butter in a small frying pan over medium heat. Add the Panko, and toast, stirring frequently, until nicely browned.
Remove from the heat and transfer the Panko into a small bowl to cool slightly.
Add the Parmesan and parsley, and mix to combine.
When the Romanesco is finished roasting, remove from the oven and transfer to a serving dish. Sprinkle with seasoned Panko bread crumbs, and serve.