Pan-Roasted Romanesco 1) Cut Romanesco vertically into quarters; trim and discard core. Reserve leaves to cook with the romanesco. Cut them if they’re large. 2) Cut quarters into 1/2- inch thick wedges. 3) Heat a wide skillet over medium heat; add a generous pour of olive oil and a couple cloves of pressed or minced garlic. 4) Add Romanesco,… Read more
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