Whole Roasted Romanesco With Curry Butter

Serves 4 to 6.

Note: This makes a seriously beautiful side dish set on a bed of barley or rice garnished with a few toasted cashews. The roasting times will vary depending on the size of the Romanesco, so begin checking for doneness after the first 25 minutes. 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

• 1 tbsp. fresh lemon juice, or more to taste

• Salt and freshly ground black pepper to taste


Preheat the oven to 375 degrees. Trim the bottom leaves from the romanesco and slice off 1/8-inch of the stem so that it stands upright. Drizzle oil over the romanesco and sprinkle it with the salt. Set it on a roasting pan or on an ovenproof skillet. Roast until a sharp knife can be easily inserted into the center, about 25 to 45 minutes, depending on the size.

In a small saucepan melt the butter over low heat and whisk in curry powder and lemon juice.

Serve the romanesco cut into wedges drizzled with the curry butter. Season with salt and pepper to taste.