Lunch: Charred Romanesco with Anchovies and Mint

Recipe by /contributors/travis-lett Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: "There's a nuttiness when you get that color on it.

Ingredients

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

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.

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