Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

Romanesco, which 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 risk burning instead of browning. Add oil as needed to keep things sizzling. This recipe is from Where Cooking Begins by Carla Lalli Music.

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