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

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


  • 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