Charred Romanesco with Anchovies and Mint


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


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.


Roasted Carrots



1 pound carrots (try to choose ones that are roughly the same size)

1 tablespoon melted coconut oil

1 tablespoon agave or other sweetner

2 teaspoons freshly ground cumin

1 teaspoon freshly ground coriander seeds

¼ teaspoon chipotle powder

2 teaspoons sea salt


mint leaves

juice and zest of 1/2 lime


Preheat the oven to 375°F

Slice carrots and grind spices. Toss the the carrots with the coconut oil, lime juice and zest, optional coconut nectar and spices.

Transfer to a baking dish and roast for about 30 minutes, or until tender and lightly browned. Sprinkle with the mint leaves, lime juice and zest, and serve.