Roasted Romanesco Florets with Crispy Panko

Roasted Romanesco florets on a blue plate topped with crispy panko and parsley.

Roasted Romanesco Florets with Crispy Panko

This roasted Romanesco is crisp, golden, and full of crunch thanks to a simple panko topping. Ready in under 30 minutes, this vibrant green vegetable roasts beautifully and makes an easy vegetable side dish. With minimal ingredients and simple prep, it’s a delicious way to bring out the best in Romanesco.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Roasted Romanesco

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 182kcal

Author Katie Trant

Ingredients

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

US Customary - Metric

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.
1 large Romanesco cauliflower, 2 Tablespoons extra virgin olive oil, flaky salt and pepper
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.
2 Tablespoons butter, 6 Tablespoons Panko bread crumbs
Remove from the heat and transfer the Panko into a small bowl to cool slightly.
Add the Parmesan and parsley, and mix to combine.
2 Tablespoons Parmesan cheese, 1 Tablespoon parsley
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.

Nutrition