Name: Charred Romanesco with Anchovies and Mint
Yield: Makes 8 servings
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

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Charred Romanesco with Anchovies and MintMichael Graydon + Nikole Herriott

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."

Recipe notes

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