Pescatarian 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 ordinary cauliflower. This dish leans hard into that nuttiness by finishing everything in a skillet of brown butter loaded with toasted hazelnuts, sliced garlic, and a pinch of red pepper flakes. The moment the butter hits that deep amber color and the kitchen smells like a fancy bistro, you'll know you're doing something right. A squeeze of lemon juice and a hit of zest at the end cut through the richness and keep every bite bright and balanced. It comes together almost entirely on a sheet pan and one skillet, which means less cleanup and more time to enjoy it. Whether you're building a full pescatarian spread or just want a showstopping side that holds its own next to grilled fish, this one delivers without any fuss.

About Fig

Fig 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 →