Roasted Romanesco with Capers and Anchovies
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Roasted Romanesco with Capers and Anchovies

Roasted Romanesco with Capers and Anchovies

Ingredients

Method

  • 1 romanesco, cut into small florets
  • 25g currants, soaked for 1 hour
  • 3 tbsp olive oil
  • 3 shallots, sliced
  • 2 sliced garlic cloves
  • Small pinch of chilli flakes
  • 6 anchovies, chopped
  • ½ tbsp capers
  • 10g pine nuts, toasted
  • 1 tbsp chopped parsley
  • Squeeze of lemon
  • Add the romanesco to a roasting tin with 2 tbsp of oil and some seasoning. Toss to combine, then roast at 200C for 20 mins, tossing halfway through. Meanwhile, fry the shallots in the remaining oil until golden, then add the chilli, garlic and anchovies and cook for 2 mins more. Drain the currants, add to the pan with the capers, herbs, pine nuts and lemon juice, then toss with the roasted romanesco and serve on a platter.
20 mins
4 as a side

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