INGREDIENTS:

• 1 medium head of Romanesco, trimmed into florets
• Kosher salt
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. unsalted butter (or coconut oil to make it vegan)
• ¼ cup skin-on or blanched almonds, coarsely chopped
• 2 garlic cloves, thinly sliced
• ½ cup chopped mixed herbs, like parsley and chives
• 2 tsp. red wine vinegar
• Flaky sea salt
• Lemon wedges (for serving)
• optional-  a handful of fresh parmesan cheese

DIRECTIONS:

1. Preheat oven to 400°. Stand Romanesco on its stem and cut it from top to bottom into 1″-thick slabs. Then trim the florets off the slabs. Don’t worry about the outer edges that may crumble or smaller florets that break away; Cut loose bits into ½” pieces; season bits and Romanesco generously with olive oil, cracked pepper and kosher salt. Use your hands to rub in and coat evenly. ROmanes

2. Scatter the Romanesco onto a baking sheet – do not overcrowd or it will steam and never crisp. (Use two pans if needed)  Roast Romanesco it is cooked through and beginning to brown on all the edges, turning as needed to evenly roast. About 20-25 minutes. Florets be firm enough to still hold together without being crunchy.
3. While the Romanesco is roasting, heat a sauce pan on the stovetop over medium, add the butter, garlic and almonds and toast for about 5 minutes until everything is toasted and just barely crisp around the edges. Add the vinegar and swirl in the pan scraping up any browned bits. Remove from heat.
4. Remove the Romanesco from the oven, transfer to a platter, top with the garlic butter mixture and fresh herbs and serve with lemon wedges on the side.

NOTE: Make it vegan by swapping the butter for coconut oil. You can swap the Romanesco for Cauliflower if you prefer. You can top with a handful of parmesan cheese just before serving for an added layer of flavor.

SOURCE.