Description
Crispy-edged, oven-roasted Romanesco broccolo steaks topped with garlic oil, lemon zest, parsley, and toasted almonds. A simple yet stunning plant-based dish that’s full of flavor and texture.
Ingredients
Scale
- 2 medium Romanesco broccolo heads, cut into 1-inch thick steaks
- 4 tablespoons olive oil
- 3 garlic cloves, finely minced
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons toasted almonds, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, minced garlic, salt, and black pepper.
- Place Romanesco steaks on the baking sheet and brush both sides with the oil mixture.
- Sprinkle lemon zest on top of the steaks.
- Roast for 20-25 minutes, flipping halfway through, until golden and tender.
- Remove from oven and sprinkle with chopped parsley and toasted almonds.
- Serve hot with optional lemon wedges or sauce.
Notes
- Make sure Romanesco is dry before roasting to ensure crispiness.
- You can substitute almonds with walnuts or seeds if needed.
- Add a pinch of chili flakes for a spicy version.