Mixed Broccoli, Romanesco, Cauliflower Recipe

Trim and cut

Wash broccoli, romanesco, and cauliflower. Remove tough stems and core. Cut each into uniform florets about 1 to 1 1/2 inches so they cook evenly. If stems are tender, peel and slice into coins and include.

Place the cut florets in a large bowl and pat dry with a clean towel or let sit in a colander for 5–10 minutes to remove excess moisture. Dry florets brown better.

Boil and shock

Bring a large pot of salted water to a rolling boil (about 1 tbs salt per 4 liters water). Add florets and blanch for 2 minutes until bright and slightly tender. Prepare an ice bath while water heats. Immediately transfer florets to the ice bath to stop cooking, 1–2 minutes. Drain well and pat dry.

Oven-roast method (for nutty, caramelized edges)

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss dried florets with 2 tbs olive oil, 3/4 tsp salt, and 1 1/2 tsp black pepper until evenly coated. Spread in a single layer with space between pieces. Roast for 18–25 minutes, flipping once at 10–12 minutes, until edges are browned and stems are tender. Towards the last 3 minutes add minced garlic and toss to combine so garlic browns but doesn’t burn.

Stovetop-skillet method (for faster, crisper results)

Heat a large heavy skillet or cast-iron over medium-high heat. Add 1 tbs olive oil and the butter (if using). When shimmering, add florets in a single layer (work in batches if needed). Let cook undisturbed 3–4 minutes until bottoms are deeply browned. Stir/flip and cook another 3–4 minutes until fork-tender. In the last minute, add minced garlic and cook until fragrant, about 30–45 seconds.

As soon as vegetables come off heat (from oven or skillet), transfer to a serving bowl. Add remaining 1 tbs olive oil if desired, lemon zest, lemon juice, remaining 1/4 tsp salt and 1 1/2 tsp pepper. Toss gently to combine.

Taste and adjust seasoning: add more salt, pepper, or lemon juice to taste.

Sprinkle with grated Parmesan and toasted pine nuts or almonds if using. Finish with chopped parsley.

Serve warm or at room temperature as a side dish. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven to preserve texture.