Cashew Free Roasted Romanesco with Brown Butter and Hazelnuts
Romanesco is one of those vegetables that looks almost too beautiful to eat — those spiraling fractal florets turn a deep, caramelized gold in a hot oven, and the flavor is nuttier and more complex than regular cauliflower. The real magic here is the brown butter finish, where hazelnuts, sliced garlic, and a pinch of red pepper flakes come together in a skillet until everything smells impossibly good. A squeeze of lemon juice and some zest cut right through the richness, keeping the whole dish bright and balanced. For anyone navigating tree nut concerns specifically around cashews, this recipe leans entirely on hazelnuts, so there's no ambiguity about what's in the pan. The ingredient list is short and straightforward — fresh produce, real butter, and pantry staples — which makes it easy to verify everything before you start cooking. It works beautifully as a side dish next to roasted chicken or a simple grain, but honestly it's impressive enough to anchor a vegetable-forward dinner on its own. Scatter the parsley on at the end and serve it straight from the platter while the butter is still glossy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large head romanesco (about 1.5 lb), cut into 1.5-inch florets
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp unsalted butter
- ¼ cup raw hazelnuts, roughly chopped
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the romanesco florets in a single layer on a large sheet pan. Drizzle with the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly, then spread back into a single layer.
- 2
Roast for 22–26 minutes, flipping once halfway through, until the florets are deeply golden at the edges and a knife tip slides through the thickest part with no resistance.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!