Charred Romanesco with Anchovies and Mint

Name: Charred Romanesco with Anchovies and Mint
Yield: 4 servings
Ingredients: 1 1/2 cup olive oil, divided; 1 1 large onion, minced; 1 1 large carrot, minced; 1 1 celery stalk, minced; 1 4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded; 1 Kosher salt; 1 3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets; 1 4 anchovy fillets packed in oil, drained; 1 1/2 cup dry white wine; 1 Freshly ground black pepper; 1 1/2 cup torn fresh mint leaves

From the kitchen of Carly

Romanesco gets the charred treatment, then braised with a soft soffritto of onion, carrot, and celery spiked with fresh chiles and briny anchovies. The wine brings everything together into something deep, savory, and utterly craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup olive oil, divided
11 large onion, minced
11 large carrot, minced
11 celery stalk, minced
14 Fresno chiles or jalapeños, thinly sliced into rounds, seeded
1Kosher salt
13 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets
14 anchovy fillets packed in oil, drained
11/2 cup dry white wine
1Freshly ground black pepper
11/2 cup torn fresh mint leaves

Instructions

Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.