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Baked Romanesco broccoli

Baked Romanesco broccoli

With just a few ingredients you can create a tasty and versatile side dish. We are talking about baked Romanesco broccoli.

When it comes to side dishes you are spoiled for choice and yet often, partly out of laziness and partly due to lack of time, we tend to always fall back on the usual salad. However, you will discover that preparing baked Romanesco broccoli is very simple and the result is guaranteed.

Broccolo or Romanesco cabbage is the one with the characteristic pointed shape and bright green colour. Cut into florets and seasoned with a few ingredients including parmesan and breadcrumbs, it creates a very tasty side dish. Curious to find out how?

Baked Romanesco broccoli
Baked Romanesco broccoli

How to prepare the baked Romanesco broccoli recipe

  1. First clean the broccoli . Remove the florets from the stem by cutting the larger ones in half and place them in a colander. Also clean the stem by removing the external part and reducing the heart into not too large pieces and putting it together with the rest.
  2. Rinse the broccoli well under running water, making sure to remove all excess, then transfer it directly into a baking dish .
  3. Mix the breadcrumbs, cheese, a chopped clove of garlic and a pinch of salt in a bowl. You can also add chilli pepper if you like. Add the mixture to the broccoli and mix everything well.
  4. Season with a generous drizzle of oil and cook in the oven at 180°C for 25 minutes or until the broccoli is tender.

If you like, you can enrich this preparation by adding chopped almonds, diced stringy cheese (such as galbanino or scamorza) or chopped dried tomatoes.

A delicious but at the same time simple way to cook broccoli is to prepare it au gratin with bechamel sauce .


Baked Romanesco broccoli will keep for 2-3 days in an airtight container in the refrigerator. You can reheat it in a pan, oven or air fryer before consuming it.

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A dish that is good for your health, Roman pasta and broccoli soup

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