Roman Style Romanesco
Ingredients
- 2 (1-pound) heads Romanesco with leaves
- 1/4 cup olive oil, divided, plus more for drizzling
- Kosher salt
- Freshly ground black pepper
- 2 cups 1/2-inch sourdough bread cubes
- 1/4 cup finely grated Parmesan cheese, plus more for serving
- 2 oil-packed anchovy fillets, minced
- 2 teaspoons lemon zest
- 1 teaspoons minced garlic
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