Oven-Roasted Romanesco with Parmesan Breadcrumbs

1Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.

2In a large bowl, toss the romanesco florets with olive oil (2 tablespoons), salt (½ teaspoon), and pepper until they are evenly coated.

3Spread the romanesco florets in a single layer on the prepared baking sheet.

4Roast in the preheated oven for 20 to 25 minutes, or until the florets are tender and the edges start to brown.

5While the romanesco is roasting, prepare the parmesan breadcrumb mixture. In a small bowl, combine the breadcrumbs (½ cup), grated parmesan (½ cup), dried Italian herbs (1 teaspoon), and melted butter (2 tablespoons). Mix well until the mixture is evenly moistened.

6Once the romanesco is tender, remove it from the oven and sprinkle the parmesan breadcrumb mixture evenly over the florets.

7Return the baking sheet to the oven and continue to roast for an additional 10 to 15 minutes, or until the breadcrumbs (½ cup) are golden brown and crispy.

8Remove from oven and let it cool slightly. Drizzle with extra olive oil (2 tablespoons) and sprinkle with extra grated parmesan cheese (½ cup) and fresh parsley before serving.