Roasted Romanesco with Lemon, Bacon, and Hazelnuts Recipe

Ingredients:

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons mayonnaise
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 medium or 1 large Romanesco or cauliflower (2 pounds total weight), cut into florets
• Kosher salt
• Pepper
• 4 slices bacon, cut crosswise into lardons (1/3-inch pieces)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped
• 1/2 bunch Italian parsley, leaves removed and chopped
• Flaky sea salt

Directions:

1. Adjust oven rack to middle position and preheat to 400°F. Line a large, rimmed baking sheet with parchment paper.
2. In a large bowl, mix olive oil, mayonnaise, and garlic. Add Romanesco florets, lemon slices, salt, and pepper. Toss gently until everything is well coated.
3. Spread on prepared baking sheet. Sprinkle with bacon.
4. Roast 15 to 20 minutes or until florets are browned. They should be crispy on the outside and tender inside.
5. Sprinkle with hazelnuts and parsley. Add a drizzle of olive oil and a light sprinkle of flaky sea salt, to taste. Serve warm.