Romanesc, or Broccoli, or Cauliflower with Browned Butter, Garlic, and Hazelnuts
A cross between broccoli and cauliflower, this side dish is loaded with flavor and crispy browned bits. If Romanesco is unavailable, cauliflower or broccoli will work beautifully.
Servings: 4
Ingredients
- 1 head romanesco, or cauliflower, or broccoli sliced into steaks, small bits reserved
- 2 cloves garlic thinly sliced
- kosher salt
- 2-4 Tbsp avocado oil (or other neutral oil)
- 2 Tbsp unsalted butter
- 1/4 cup skin on hazelnuts (can use pistachios or pine nuts) course chop
- 1/2 cup fresh sage leaves
- 2 tsp white wine vinegar
- juice of half a lemon
- flakey sea salt for finishing
- fresh parsley for garnish
Instructions
- Preheat oven to º400. Season cut steaks and bits with salt. Heat cast iron skillet over medium high heat.
- Add 2 tablespoons avocado oil to pan until glistening. Slide Romanesco steaks in, avoiding overlap, allow to cook undisturbed until brown underneath. About five minutes. Cook in batches if needed.
- Drizzle 1-2 more tablespoons oil over steaks and turn them over. Nestle reserved romanesco bits into empty spaces between steak.
- Transfer skillet to the oven for 15-18 minutes, until fork tender. Remove from oven and transfer steaks to platter.
- Return pan, with baby bits remaining, to medium high heat. Add butter, hazelnuts, sliced garlic, and sage leaves. Cook, stirring while butter foams, until everything is crispy and golden brown. About 4 minutes.
- Add vinegar and deglaze the pan stirring up any browned bits on the bottom. Spoon pan sauce over the romanesco steaks. Season with sea salt, squeeze of lemon juice, and parsley.
- Try substituting pine nuts or pistachios for hazelnuts and using any fresh herbs you have on hand! Topping with shaved Parmesan would not be a bad idea either.