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roasted romanesco on a blue plate with seasoned panko bread crumbs in a wooden bowl to the side
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Roasted Romanesco with seasoned panko bread crumbs

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. 
Course Side Dish
Cuisine American
Keyword Roasted Romanesco
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 182kcal

Ingredients

  • 1 large Romanesco cauliflower about 2lbs / 900g
  • 2 Tbsp extra virgin olive oil
  • flaky salt and pepper
  • 6 Tbsp Panko bread crumbs
  • 2 Tbsp butter
  • 2 Tbsp Parmesan cheese freshly grated
  • 1 Tbsp parsley finely minced

Instructions

  • 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. 

Notes

  • Nutrition values are an estimate only. 
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Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 201mg | Potassium: 29mg | Vitamin A: 275IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 0.8mg