Ingredients
4
4 servings
- •butter for baking dish
- •1 head Romanesco, leaves and stems removed
- •salt and freshly ground black pepper to taste
- •1 teaspoon Italian seasoning
- •3 tablespoons unsalted butter, thinly sliced and chilled
- •½ cup panko bread crumbs
- •⅓ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.
- Separate romanesco into large florets.
- Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.
- Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.
- Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 166
- Carbohydrate: 15g
- Fat: 11g
- Fiber: 2g
- Protein: 6g
- Sugar: 1g
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