Romanesco with Crispy Panko

Sep 7, 2025
by Adolphus Parisian
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

35 mins
TOTAL TIME

50 mins
SERVING

4 People
VIEWS

0

Elegantly simple, this Romanesco dish transforms the humble vegetable into a textural and flavorful masterpiece. The nutty Romanesco is blanched to tender-crisp perfection, then baked under a blanket of buttery, cheesy, golden-brown panko crumbs.

Ingridients

Adjust Servings

Butter, for greasing the baking dish

1 head Romanesco, leaves and core removed, separated into florets

Sea salt and freshly cracked black pepper, to taste

1 teaspoon dried Italian herb blend

3 tablespoons unsalted butter, thinly sliced and chilled

1/2 cup panko breadcrumbs

1/3 cup freshly grated Parmesan cheese, plus more for serving

Nutrition

Carbohydrate

15 g
Cholesterol

29 mg
Fiber

2 g
Protein

6 g
Saturated Fat

7 g
Sodium

194 mg
Sugar

1 g
Fat

11 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat oven to 425°F (220°C). Lightly butter a 10-inch oval or similarly sized baking dish. (5 minutes)

02

Step

5 mins

Separate the Romanesco into uniform, bite-sized florets. (5 minutes)

03

Step

5 mins

Bring a large pot of generously salted water to a rolling boil. Add the Romanesco florets and blanch until slightly tender, about 3 minutes. Drain thoroughly in a colander, shaking off excess water. (5 minutes)

04

Step

10 mins

Arrange the blanched Romanesco florets evenly in the prepared baking dish. Season generously with sea salt, freshly cracked black pepper, and Italian herb blend. Dot the florets evenly with the chilled butter slices. Sprinkle the panko breadcrumbs evenly over the Romanesco, followed by the grated Parmesan cheese. (10 minutes)

05

Step

30 mins

Bake, uncovered, in the preheated oven until the panko topping is golden brown and crispy, about 30 minutes. (30 minutes)

06

Step

5 mins

Let rest for 5 minutes before serving. Serve hot, with additional grated Parmesan cheese on the side, if desired.

For an extra layer of flavor, try toasting the panko breadcrumbs in a dry skillet over medium heat until lightly golden before using. Watch them carefully, as they can burn quickly.
A sprinkle of red pepper flakes adds a welcome touch of heat.
If you don't have Italian seasoning, you can substitute a blend of dried oregano, basil, rosemary, and thyme.

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Adolphus Parisian

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