Braised Romanesco With Bay Leaf
I'm excited to share this Braised Romanesco With Bay Leaf since it's become a favorite in our house. The spiral shape of the romanesco makes the dish even more delightful. The key to getting those perfect charred edges is to give the sear a good 3 minutes or longer!
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.