Baked Romanesco Broccoli With Mozzarella and Olives Recipe (2024)

I wish I hadn't blanched the broccoli first, it remained wet and made the dish runny. The flavors were great, so I'll make it again, but probably just roast for 10-15 minutes before adding the cheese/oil topping.

Very nice way to prepare romanesco, which can be a bit bland on its own. The anchovies make the dish. I cut the mozzarella in half and it was sufficient to cover the vegetable. Next time I will toss the romanesco in the oil/garlic/anchovy/pepper combo as I found it difficult to drizzle evenly and I had some (still delicious) anchovy clumps.

Fabulous. I used regular broccoli because that's what I had on hand. I left out the anchovy because I didn't have that. The result was great! I'll definitely make again...

Used cauliflower and a few broccoli florets instead of Romanesco. About 2 lbs instead of 3 called for, and about 1/4 lb of mozzarella. Excellent.

Made per recipe. Outcome was delicious. Agree you COULD make with plain cauliflower but the Romanesco is really THE thing for this. Next time I'll reduce both cheeses by almost half. But first time with a recipe I always like to do as written for a true 'test drive'. If serving anchovy averse diners, I think it would be fine to leave them out since this has so much going on for pungent flavor. But if so, I'd up the capers...maybe double. A keeper.

Also good with half cauliflower half broccoli, and fresh oregano rather than dried

At $3.99 a pop, I was happy I only had to buy one head for the two of us diners! But it very nice, indeed. I tossed the individual florets in the prepared oil mix, retaining some of that mix to drizzle once the cheese was added. I roasted the florets on a sheet pan for 25 minutes at 375 degrees (watching so it didn't overcook) and then placed it in a baking dish and proceeded as directed in step 4. Do NOT skimp on the "dressing." It makes the dish.

Anchovy always mellows. I am also hesitant with the little fish, so I would suggest buying anchovy paste and mixing it in with the olive oil. I sub the paste for whole when I make Caesar dressing as well.

I used cauliflower, and I left out the olives because I didn't have them. I also used less mozzarella, less olive oil, and less Parmesan, and it still turned out delicious! Instead of putting the cauliflower pieces in boiling water, I put it in the microwave for three minutes with plastic wrap draped loosely over the top of the bowl.

I just prepared this and it was excellent. I did think the garlic and oil mixture was a little strong in the finished dish and I will probably reduce that in my next batch.

Did like one commenter says: don't blanche but roast beforehand. I made the garlic, anchovy, chili flake paste and mixed the raw vegetables with it before roasting for 20-25 min. Then mixed in bowl with grated cheese & olives, put in green casserole dish w/ mozzarella on top (2); baked ca. 25-30 min.

I baked it for 30 minutes and the broccoli was still a little undercooked (even with the blanching). The flavors never really came together - I thought it was really bland. I mixing the remainder with a tomato sauce for a kind of baked casserole. I didn't see any other way to breathe some life into it.

Used a salad spinner to get as much water out of the veg. Instead of the sardines and capers used giardinera including drizzling the oil from that. Plus some panko breadcrumbs to the hard Italian cheese sprinkle, before you bake it in the oven. Also wanted to add more heat so dropped a few jalapeno slices onto the top with the olives and some coarse red chili flakes (from a nearby Korean supermarket to the giardinera mix. The romanesco dealt well with this. Will make again.

Have made this excellent recipe several times. Both easier and better if you skip the blanching and just roast the romanesco with a little olive oil, salt, and pepper for 10-15 minutes at 425 while you prepare the other ingredients, then reduce the heat to 375 and proceed with step 4.

Did not come out as I had hoped. Perhaps our Romanesco was not throughly enough pre-cooked, even though I steamed it for 10 minutes. The mix of flavors in the sauce did not seem to uplift the stronger flavors of the Romanesco

Swap in ricotta for the mozzarella and mix the capers and this is an amazing use of romanesco!

Use less of everything….too much salt.

Delicious! I roasted broccoli instead of blanching, and substituted Red Boat fish sauce for the anchovy. (Fish sauce is a great substitute b/c it’s made from anchovy, provides the umami and is easier to stock in your pantry than anchovy paste or fillets.)

Cut the recipe in half since there are just two of us. Next time I would double the amount of the dressing and perhaps mix the grated cheese with seasoned bread crumbs to add another texture to the dish.

We used 1/2 Romaneco + 1/2 Cauliflower, and it was fabulous. We did everything as directed (except I steamed instead of blanched veggies) and are already planning when to make it again. Don't be shy with the anchovy/caper mix; it's delicious and really makes the dish!

made this minus the olives, which i didnt have on hand, and it was delicious. yes, the dish was a little moist from the blanching but I didnt mind it, it seemed to make it easier to get off the bottom of the pan.

This was super yummy and made a great side dish to salmon. I followed the lead of earlier commenters and baked the romanesco in the baking dish with a little olive oil and salt for 20 minutes before proceeding with step 4. I used pre-shredded low moisture mozzarella because it's what I had and it worked great. Will definitely make again. Yum!

Excellent flavors but agree w/others that blanching the broccoli makes this dish too soft and soggy; would recommend skipping that step and just roasting. Some lemon zest or juice might be nice too.

Much too dry — needs some sort of sauce. I suggest roasting the cauliflower straight through instead of pre-blanching it. Some tweaks can make this delicious.

I made it with romanesco, but changed a few things, like adding some lacinato kale I needed to use up, a squeeze of a lemon that also needed to be used (~1/2 T), and no anchovies. It still came out amazing! My family (who are not big veggie/kale people) were going back for thirds! Will definitely be making this again.

Excellent. Following Kylie, I didn't blanch and roasted 20 minutes. This has a crazy amount of protein for a meatless dish.

I have never thought of Romanesco as bland! What I buy is super fresh and tasty. This was a great variation for the extra I had this time.

I made this the way Kylie suggested--roasted the veg for 10 minutes at 425 (because I had something else I the oven at that temp), then took it out and added all the toppings, lowered the temp to 375, and cooked another 30 minutes. Scrumptious! I left out the anchovies because we don't like them and added more olives.

Has the potential to be delicious. Be generous with the sauce.