Recipe: 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

• Salt and freshly ground black pepper to taste

Directions

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.