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Kitchen Notebook

October 31, 2019

Roasted Romanesco Steaks with Scallion Sauce

35 Mins

  • 1 head Romanesco
  • 1/2 bunch Scallions, very thinly sliced 
  • ¼ cup Bread Crumbs (optional)
  • ½ cup Neutral Oil
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • ½ tsp Sugar
  • Sea Salt 
  • ½ tsp freshly cracked Pepper



Preheat oven to 400 degrees. 


Trim Romanesco leaves and base, but keep stalk mostly intact. Using a sharp knife, cut from the crown to the base to create ¾-inch slices. Brush both sides of the steaks with olive oil and season with sea salt and pepper. Toss the rest of the florets with a teaspoon of oil. Place all of the Romanesco onto a rimmed baking sheet and roast for 25 minutes, until they start browning.



Heat oil in a small saucepan until hot, but not smoking, about 2 minutes. Pour hot oil over scallion mixture and stir well. The scallions will begin to wilt. Let sit 5 minutes before adding remaining scallions. Stir in vinegar, garlic, sesame oil and sugar; season with sea salt. Let sit until flavors meld, 15 minutes. Taste and adjust seasonings.


Serve Romanesco steaks with scallion sauce spooned on top and sprinkled with breadcrumbs, if desired. 




35 Mins Veg

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35 Mins Veg


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