Grilled Romanesco with Anchovies

Grilled Romanesco with Anchovies

Romanesco is a mix between broccoli and cauliflower. When cooked, it becomes even more delicious! Anchovies enhance the taste even more.


Romanesco broccoli
Olive oil
1 tablespoon
Garlic (thinly sliced)
1 clove
Anchovies (filets)


1. Break apart the romanesco into bite-sized pieces. To keep the shape of the florets, try to avoid using a knife.
2. Grill the romanesco until browned (about 5 minutes).
3. Heat the olive oil and garlic in a frying pan. Once fragrant, add the anchovies. Use a wooden spoon to break apart the anchovies while cooking over low heat.
4. Add the grilled romanesco from Step 2 to the pan from. Quickly toss and then it's done. Enjoy it while it's hot.

Story Behind this Recipe

Romanesco is a new vegetable that has recently been getting a lot of attention. With a tip from the radio, I decided to grill them since simply boiling them sounded boring. After grilling, I added some garlic and anchovies to make it more flavorful.