Roasted Romanesco with Lemon, Bacon, and Hazelnuts Recipe
Roasted Romanesco with Lemon, Bacon, and Hazelnuts
Serves 4 to 6
Elevate your roasted veggie game with beautiful, pale green Romanesco. Romanesco is an edible flower similar to cauliflower, but with a nuttier flavor. Cauliflower makes a great substitute.
- 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
- 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
- Adjust oven rack to middle position and preheat to 400°F. Line a large, rimmed baking sheet with parchment paper.
- 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.
- Spread on prepared baking sheet. Sprinkle with bacon.
- Roast 15 to 20 minutes or until florets are browned. They should be crispy on the outside and tender inside.
- Sprinkle with hazelnuts and parsley. Add a drizzle of olive oil and a light sprinkle of flaky sea salt, to taste. Serve warm.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 13 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 190 mg
Carbohydrates: 13 g
Fiber: 6 g
Sugar: 6 g
Protein: 9 g
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