Roasted Romanesco with Pistachios and Fried-Caper Vinaigrette


  • 1 large head romanesco, halved through the core
  • 5 tablespoons. extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 3 tablespoons capers, drained
  • 2 teaspoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • 1 garlic clove, grated
  • 1 teaspoon finely chopped fresh dill, plus more for serving
  • 1/3 cup pistachios, toasted and roughly chopped, for serving
  • Grated lemon zest, for serving


  1. Preheat the oven to 450°F.
  2. Bring a large pot of water to a boil. Gently submerge the romanesco halves in the water (you want them to keep their shape), cover, and boil for 5 min.
  3. Carefully transfer the romanesco to a plate or a baking sheet lined with paper towels, and let it air-dry until the steam has dissipated, about 20 min. Don’t skimp on this step; still-steamy and damp romanesco won’t crisp in the oven.
  4. Place the romanesco on a baking sheet, cut sides down. Drizzle all over with 2 tablespoons oil, and season well with salt. Roast until the cut sides are golden, 15 to 20 min. Flip, and roast until romanesco is golden all over and even a little charred in places, 15 to 20 min. more. You’ll know it’s done when you can easily slide a knife through the middle. Set aside.
  5. In a medium skillet, heat the remaining 3 tablespoons oil over medium heat. Add the capers, and cook until they’re light golden and crisp, about 3 min. They will open up a bit and look like flowers. Set aside, and let capers cool.
  6. In a medium bowl, whisk together the vinegar, lemon juice, honey, and garlic. Slowly stream in the capers and oil from the pan as you continue whisking. Season with salt to taste, and fold in the dill.
  7. Transfer the romanesco to a serving plate. Pour the vinaigrette over the romanesco, and garnish with dill, pistachios, and lemon zest.
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