From Claire Thomas
Broccoli Romanesco With Salsa Verde
2 large romanesco heads (or cauliflower, if romanesco is tough to find)
1/4 cup olive oil
Salt and freshly ground black pepper
1 poblano chili
4 garlic cloves, peeled
Hot Sauce, to taste
A handful of cilantro
Grated parmesan for sprinkling
- Preheat oven to 425°F.
- Clean the romanesco and slice into halves. Break off the florets and cut the big ones in half. Coat with olive oil and sprinkle with salt and pepper. Roast in the oven for about 15 minutes, shake the pieces around, flipping them, and roast for another 10 minutes. The more caramelized and crispy the better.
- Meanwhile, peel and broil the tomatillos for about 5-10 minutes, or until charred and juicy. Char the poblano over an open flame, then scrape off the skin and deseed it.
- Chop it roughly and place it, the tomatillos, the garlic, cilantro, and hot sauce in a food processor. Pulse it and taste for seasoning. Drizzle it over the charred romanesco and top with grated parmesan cheese. Enjoy immediately.