Roasted Romanesco Recipe

Preheat the oven to 220°C (425°F). Trim the base of the romanesco and cut into large florets, keeping sizes relatively even so they roast uniformly.

In a large bowl, smash 3 garlic cloves lightly with the flat of a knife and combine with 1/2 cup extra-virgin olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Add the romanesco florets and toss until evenly coated.

Arrange florets in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–25 minutes, turning once halfway through, until edges are browned and tips are tender when pierced with a knife.

When done, remove from oven and let cool slightly while you finish other components. Reserve any oil left on the pan to drizzle later.

While the romanesco roasts, dice the eggplant into 1/2-inch cubes, core and dice the red bell pepper, thinly slice the onion, and slice celery.

Heat 3 tbsp olive oil in a wide skillet over medium-high heat. Add the eggplant and a pinch of salt and sauté until golden and starting to soften, about 6–8 minutes. Transfer eggplant to a bowl and set aside.

Add another 1 tbsp oil if needed, then add the onion, bell pepper, and celery to the skillet. Sauté until softened and slightly caramelized, about 6–7 minutes.

Return eggplant to the pan. Stir in 1 tbsp tomato paste and cook 1 minute to marry flavors. Add 2 tbsp red wine vinegar, 1 tsp sugar, 2 tbsp capers, 1/4 cup sliced green olives, 3/4 tsp salt and 1/4 tsp pepper. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes until flavors meld and liquid is slightly reduced.

Taste and adjust seasoning — more vinegar or sugar for balance if desired. Remove from heat and let the caponata cool to warm or room temperature; it should be slightly tangy and glossy.

Toast 1/4 cup blanched almonds in a dry skillet over medium heat until fragrant and lightly golden, about 3–4 minutes; watch carefully to avoid burning. Let cool slightly.

Place 2 garlic cloves, toasted almonds, 2 tbsp lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a food processor or blender. Pulse to a coarse paste.

With the motor running, stream in 1/4 cup extra-virgin olive oil until the mixture emulsifies into a creamy sauce. Taste and adjust salt, lemon or oil to reach a balanced, bright sauce. If too thick, add 1 tsp warm water at a time to loosen slightly.

Mix the chopped parsley, chopped mint and lemon zest in a small bowl. Reserve a small pinch for garnish.

On a serving platter or individual plates, spread a spoonful of caponata where the romanesco will sit to act as a bed and flavor contrast.

Arrange the roasted romanesco florets atop the caponata. Drizzle 1–2 tbsp of the reserved roast oil over the florets, then spoon 1–2 tbsp of salsa aiada around and lightly over the romanesco to taste — you want bright garlicky hits, not to drown the roast.

Scatter the fresh herb mixture over the romanesco and caponata, finish with toasted pine nuts if using, and an extra grind of black pepper. Serve warm or at room temperature.