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Broccoli Romanesco With Salsa Verde Recipe

Broccoli Romanesco With Salsa Verde

Broccoli Romanesco With Salsa Verde

From Claire Thomas

Broccoli Romanesco With Salsa Verde Recipe

Ingredients

  1. 2 large romanesco heads (or cauliflower, if romanesco is tough to find)
    1/4 cup olive oil
    Salt and freshly ground black pepper
    5 tomatillos
    1 poblano chili
    4 garlic cloves, peeled
    Hot Sauce, to taste
    A handful of cilantro
    Grated parmesan for sprinkling

Directions

  1. Preheat oven to 425°F.
  2. Clean the romanesco and slice into halves. Break off the florets and cut the big ones in half. Coat with olive oil and sprinkle with salt and pepper. Roast in the oven for about 15 minutes, shake the pieces around, flipping them, and roast for another 10 minutes. The more caramelized and crispy the better.
  3. Meanwhile, peel and broil the tomatillos for about 5-10 minutes, or until charred and juicy. Char the poblano over an open flame, then scrape off the skin and deseed it.
  4. Chop it roughly and place it, the tomatillos, the garlic, cilantro, and hot sauce in a food processor. Pulse it and taste for seasoning. Drizzle it over the charred romanesco and top with grated parmesan cheese. Enjoy immediately.
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