With its gorgeous chartreuse color and Fibonacci pattern, romanesco broccoli makes for an upgraded version of your traditional roasted broccoli. I can’t be the only one who *loves* the charred bits of broccoli on the roasting tray, and this Braised Romanesco With Bay Leaf is an easy and delicious way to highlight the nutty flavor and meaty texture of this unusual vegetable.
By pan searing the bottom, you get maximum crispiness and those sought-after burnt bits that make this dish special!
When I went to Italy, what always stuck with me even after I had come home was the quality of its produce. It was so fresh and was never “overwhelmed” by other ingredients.
The vegetables were always served simply with one or two other ingredients, and you could enjoy the true flavor of them without drowning them in sauce, seasoning, or cooked to a mush. That simplicity in eating that I experienced in Italy changed how I prepared food for myself and my loved ones.
What Is Romanesco?
Romanesco is a cruciferous vegetable that is part of the brassica family. It is related to broccoli, cauliflower, cabbage, and kohlrabi, and is actually the edible flower bud of the plant brassica oleracea.
Romanesco broccoli was first documented in Italy in the 1500s and is a rather mysterious vegetable… to this day they remain something of a rarity in markets across the country, so whenever I see them for sale, I am quick to snap them up!
Where To Buy Romanesco
You’re more likely to find romanesco when it’s in season, which is from September onward. Try your local farmers’ market (that’s where I get mine!) or your local health food stores.
I have not seen romanesco in large grocery chains, so I would recommend sticking with independent grocers or local farmers.
Look for heads that are dense and heavy for their size, with tightly packed buds. The color should be bright chartreuse green, and the buds should be firm.
My first tip for getting perfectly crispy romanesco is to use a cast-iron skillet.
Cast iron skillets are great at holding heat and staying hot, which is what we want for those extra-crispy edges! The key is to let the heat build in the skillet, so it can slow roast the romanesco to perfection without a lot of babysitting.
Don’t worry if you don’t own one though! I tested this braised romanesco with bay leaf recipe 3 times using a non-stick skillet and it came out just as good. The only difference is you will need to monitor the heat more closely to make sure the romanesco doesn’t burn!
The second tip is no peeking!
To ensure the best sear, don’t give in to the temptation to peek at how it’s doing! Give the sear at least 3 minutes before flipping it over. You will actually smell the romanesco when it begins to char, and you will know it’s time to flip it over!
My final tip for this braised romanesco is to not skip the poaching step.
Poaching the romanesco is an essential step to making sure it is cooked perfectly! I tried making this braised romanesco without poaching it, and the end result was a burnt bottom with undercooked buds- not tasty!
The poaching also serves to impart all of that yummy bay flavor into the romanesco and gives it a little more depth to highlight the natural nuttiness.
If you want to try more easy dishes, check out these recipes:
Braised Romanesco With Bay Leaf
Equipment
- 1 cast iron skillet
Ingredients
- 1 head romanesco broccoli
- 1 bay leaf
- 1 tsp sea salt
- 2 tbsp olive oil or coconut oil
- ½ lemon, for serving
Instructions
- Trim any leaves from the romanesco broccoli and cut the head in half. Keep the core intact as this will help the romanesco keep its shape.
- Bring a pot of water to a boil. Add the sea salt, bay leaf and the romanesco halves.
- Blanch the romanesco for 3 minutes and then remove with a slotted spoon. Pat dry with a paper towel. (This step is important so the oil doesn't pop and splash later).
- Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place the romanesco broccoli flat side down into the skillet and let it sear for 3 minutes.
- After 3 minutes check on the romanesco to see if it has charred to your liking. Continue searing for another 2-3 minutes if needed.
- Flip and sear the conal tips if you desire. Plate the romanesco and sprinkle with extra salt and lemon.