This roasted zucchini and yellow squash recipe has a crispy topping and is full of flavor. Plus it is easy to make for a ...

After you flip the romanesco halfway through roasting, start cooking the sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat until it begins to shimmer. Add the bread crumbs and ...

1. Fill a large bowl with ice and cold water. Cut the romanesco into small florets, submerge them in the ice water, and set aside to soak for 10 minutes. 2. Meanwhile, combine the olives, capers ...

2 cups (1 1/2-inch) Romanesco florets (10 ounces) 1 garlic clove, minced 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 1 (7-ounce) head of butter lettuce, leaves torn (4 cups) ...

1. Preheat oven to 450°F. 2. Remove romanesco and cauliflower cores and cut heads into bite-sized florets. Toss florets with three tablespoons of olive oil and half a tablespoon of salt.

Jessica’s pan-roasted romanesco is the perfect way to make the vegetable the star of the show. The beautiful veggie is like a cross between cauliflower and broccoli, and the key to making it so ...

From Beth Dooley. • 1 head romanesco, about 1 to 1 1/2 lb. • 1 tbsp. vegetable oil • 1/2 tsp. coarse salt • 2 tbsp. unsalted butter • 1 tsp. curry powder, or more to taste ...

Serve with romanesco salad. Per serving: 411 calories, 31 g protein, 8 g carbohydrate, 29 g fat (6 g saturated), 129 mg cholesterol, 251 mg sodium, 4 g fiber.