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Charred Romanesco with Anchovies and Mint

by Travis Lett of Gjelina in Venice CA
Yield: 8 ServingsPrep: Prep: 12–15 minutesCook: Cook: 25–30 minutesTotal: Total: 37–45 minutes
Source: https://www.bonappetit.com/recipe/charred-romanesco-with-anchovies-and-mint

Ingredients

You have 0 of 9
produce
  • ○1celery stalk(minced)
  • ○1/2 cupfresh mint leaves(torn)
  • ○3 poundsRomanesco(cut into florets)
  • ○4Fresno chiles(thinly sliced into rounds, seeded)
  • ○1onion(minced)
  • ○1carrot(minced)
protein
  • ○4anchovy fillets(packed in oil, drained)
pantry staple
  • ✓1/2 cupolive oil(divided)
  • ○Kosher salt
  • ○1/2 cupdry white wine
  • ✓black pepper(freshly ground)

Instructions

  1. Heat ¼ 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.
  2. Preheat oven to 450°. Heat 2 Tbsp. 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 Tbsp. oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
  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.

My notes

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: 'There’s a nuttiness when you get that color on it.'