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Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

Bon Appétit - Carla Lalli Music

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll …

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