Carrot Cake Pancakes
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Pan Roasted Romanesco with Hazelnuts and Crispy Bits
Ingredients
- 1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed
- Kosher salt
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 Tbsp. unsalted butter
- ¼ cup skin-on or blanched hazelnuts, coarsely chopped
- 2 garlic cloves, thinly sliced
- ½ cup chopped parsley
- 2 tsp. white wine vinegar
- Flaky sea salt
- Lemon wedges (for serving)
Instructions
Pan-Roasted Romanesco with Hazelnuts and Crispy Bits serves 4 original recipe by Bon Appetit.
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