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.
- 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
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.
- Nutrition values are an estimate only.
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