Pan-Roasted Romanesco with Toasted Nuts: A Carla Lalli Music Recipe Test
Carla Lalli Music’s Pan-Roasted Romanesco with Toasted Nuts (p. 91 in her James Beard Award-winning cookbook Where Cooking Begins is one of those recipes that looks deceptively fancy but is actually simple enough to throw together on a weeknight. The only catch? Romanesco isn’t always in the budget—or even in the grocery store.
That’s where good ol’ broccoli comes in.
We tested this recipe using what we had, and while it wasn’t a perfect swap, we learned a lot in the process. Spoiler alert: this dish still turned out delicious, crispy-edged, and absolutely worth making.
Romanesco vs. Broccoli: The Great Swap Debate
Romanesco is one of those vegetables that makes you do a double take—part vegetable, part alien fractal, completely stunning. It also holds together better when sliced, which is why it’s ideal for this recipe.
But listen— we live in a world where Broccoli money is more realistic than Romanesco money, and thankfully, Carla herself gives the green light for swapping in broccoli.
However, here’s what we noticed:
- Broccoli heads are smaller and more delicate than Romanesco, making it trickier to slice into thick slabs. (We get why the original recipe calls for Romanesco.)
- Broccoli crumbles more easily, so if you’re trying this substitution, expect to work with more florets than steaks.
- The taste? Still amazing. Broccoli crisps up beautifully in a hot pan, and those charred edges paired with toasted hazelnuts? Chef’s kiss.
What Makes This Recipe Shine
✔ Pantry-Friendly Ingredients: This is one of those dishes that leans on **basic ingredients—olive oil, butter, garlic, nuts, vinegar—**but somehow feels special.
✔ The Texture Contrast is Everything: The crispy edges of the roasted broccoli (or Romanesco) + the buttery crunch of toasted hazelnuts = magic.
✔ A Lesson in “Use What You Have” Cooking: Even if you don’t have Romanesco, this recipe still works with broccoli, cauliflower, or any sturdy cruciferous veg.
Would We Make This Again?
Absolutely. If you can get your hands on Romanesco, go for it—it’s stunning and holds up well in thick slices. But if you’re working with broccoli or cauliflower, don’t let that stop you.
The real stars of the dish are the crispy edges, the nutty-buttery garlic topping, and the punch of white wine vinegar at the end. Those elements work with whatever veggie you’ve got.
Plus, let’s be honest—this is an easy way to trick yourself into eating a big plate of vegetables and loving every bite.
So, if you’re looking for a simple, satisfying, and slightly fancy side dish, Carla Lalli Music’s Pan-Roasted Romanesco with Toasted Nuts is a must-try. Just don’t stress about the Romanesco. Your budget-friendly broccoli will do just fine. We’re a new fan of hazelnuts. They paired well with the crispy edges of the broccoli and we were proud that it turned out almost just like the photo too.
✰✰✰✰✰ star TRY because it’s versatile & makes a great full meal or a side dish.
Carla Lalli Music’s Pan-roasted Romanesco with toasted nuts.
Equipment
- Skillet
Ingredients
- 1 medium Romanesco, head, 1½ pounds, stem trimmed
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter
- ¼ cup hazelnuts, skin-on or blanched, roughly chopped
- 2 cloves garlic, sliced
- 2 teaspoons white wine vinegar
- ½ cup fresh parsley , chopped, incl. leaves and tender stems
- pinch flaky sea salt
- 1 lemon , cut into wedges for serving
Instructions
- Preheat oven to 400° F. Stand Romanesco on its stem and cut it from top to bottom into 1- to l½-inch thick slabs. You should get 3 or 4 intact pieces. Don’t worry about the rounded outer edges that may crumble or any small florets that break away in large pieces, just scoot those to one side of the cutting board along with any nice-looking leaves; you’ll use everything. Cut the loose bits into ½-inch pieces and season them and the Romanesco steaks with salt.
- Heat a 10- or 12-inch cast-iron skillet over medium-high heat. Drizzle 2 tablespoons oil into the skillet and slip Romanesco steaks into pan-you might have to puzzle them together, but make sure they don’t overlap. Work in batches if needed. Cook until Romanesco is dark brown on the underside, about 6 minutes. Turn over and drizzle a bit more oil over the second side and into the empty areas of the pan. Scatter the chopped pieces of Romanesco into the spaces between the steaks and toss gently to lightly coat them with oil (add more if needed).
- Transfer pan to oven and roast until a cake tester inserted into stem slips through without much effort, 15 to 18 minutes. Steaks should be firm enough to still hold together without being crunchy.
- Use a spatula to transfer steaks to a large plate or platter. Return pan with loose piece of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic and cook, stirring, until everything is toasted and crisp around edge , about 4 minutes. Add vinegar and parsley and qt1ickly stir up any browned bits. Spoon this mixture over the steaks, season with flaky salt, and serve with lemon wedges for squeezing over.
Notes
- Cauliflower or broccoli for Romanesco
- Cilantro or mint instead of parsley
- Almonds or cashews for hazelnuts
- Unseasoned rice vinegar or cider vinegar for the wine vinegar
- Lime instead of lemon
More of Carla Lalli Music’s recipes to try…
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
