Charred Romanesco with Anchovies and Mint
A flavorful Mediterranean-inspired dish featuring charred Romanesco cauliflower florets cooked with a aromatic soffritto, anchovies, and white wine, finished with fresh mint. This elegant side dish combines deeply caramelized vegetables with bright, bold flavors.
Ingredients
- •½ cup olive oil, divided
- •1 large onion
- •1 large carrot
- •1 stalk celery
- •4 whole Fresno chiles or jalapeños
- •to taste Kosher salt
- •3 pounds Romanesco or regular cauliflower
- •4 fillets anchovy fillets
- •½ cup dry white wine
- •to taste black pepper
- •½ cup mint leaves
Cooking Instructions
- 1.
Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12-15 minutes. Let soffritto cool.
15 min
- 2.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
10 min
- 3.
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25-30 minutes; season with salt and pepper and top with mint.
30 min
