Roman-style Romanesco


1 head Romanesco with leaves

1/4 cup olive oil, divided, plus more for drizzling

Kosher salt

Freshly ground black pepper

2 cups 1/2-inch sourdough bread cubes

1/4 cup finely grated Parmesan cheese, plus more for serving

2 oil-packed anchovy fillets, minced

2 teaspoons lemon zest

1 teaspoons minced garlic


  • Step 1

    Preheat oven to 425°F. Place Romanesco on a parchment paper–lined rimmed baking sheet. Brush each head with 1 tablespoon oil, and sprinkle with salt and pepper. Roast until outer leaves are crisp and Romanesco is just tender and browned, about 45 minutes.

  • Step 2

    Toss bread cubes with remaining 2 tablespoons oil, salt, and pepper. Spread on a parchment-lined baking sheet, and bake at 425°F until toasted and dry, 8 to 10 minutes. Let cool.

  • Step 3

    Place toasted bread in a large ziplock plastic bag. Seal bag, and crush with a rolling pin until coarse breadcrumbs form. (Alternatively, you can pulse toasted bread in a food processor.) Place breadcrumbs in a bowl, and add 1/4 cup Parmesan, anchovies, zest, and garlic; stir to combine.

  • Step 4

    Transfer Romanesco heads to a serving platter, and drizzle with oil. Sprinkle with breadcrumb mixture and additional Parmesan. Cut Romanesco into wedges and serve.