Luke's Whole Roasted Romanesco Broccoli with Romesco Sauce, Capers, and Hazelnuts

Serve the Whole Roasted Romanesco Broccoli with Romesco Sauce, Capers, and Hazelnuts as a stunning and flavorful centerpiece.

Total Time

30 min

Servings

Ingredients

For Roasted Romanesco Broccoli:

· 1 large Romanesco broccoli

· 2 tablespoons olive oil

· Salt and pepper to taste

For Romesco Sauce:

· 2 large red bell peppers, roasted and peeled

· 1 cup cherry tomatoes

· 1/2 cup hazelnuts, toasted

· 2 cloves garlic, minced

· 1/4 cup olive oil

· 2 tablespoons red wine vinegar

· Salt and pepper to taste

Additional Toppings:

· 2 tablespoons capers, drained

· 1/4 cup hazelnuts, toasted and chopped

· Fresh parsley, chopped (for garnish)

‍

Instructions

1. Preheat your oven to 400°F (200°C).

2. Trim the leaves and stem of the Romanesco broccoli, leaving the head intact.

3. Place the Romanesco broccoli on a baking sheet. Drizzle with olive oil and season with salt and pepper, ensuring the entire head is coated.

4. Roast in the preheated oven for about 30-40 minutes or until the broccoli is tender and has a nice golden color.

For Romesco Sauce:

1. In a food processor, combine the roasted and peeled red bell peppers, cherry tomatoes, toasted hazelnuts, minced garlic, olive oil, red wine vinegar, salt, and pepper.

2. Blend until smooth and creamy.

To Serve:

1. Place the whole roasted Romanesco broccoli on a serving platter.

2. Drizzle the Romesco sauce generously over the broccoli.

3. Sprinkle capers and chopped hazelnuts on top.

4. Garnish with fresh parsley.

5. Serve the Whole Roasted Romanesco Broccoli with Romesco Sauce, Capers, and Hazelnuts as a stunning and flavorful centerpiece.

‍