Our latest must-try recipe from chef-in-residence Bobby Flay is a three-in-one deal: lightly roasted romanesco cauliflower, a no cook white bean and ricotta dip (only 5 ingredients!), and a fragrant use-whatever-you-have herb oil. Once everything is added together, the three elements make for a delicious family-side side dish or a really nice appetizer.
Watch Bobby make this dip in real time:
You can’t miss his hot tip for dense veggies like romanesco: Heat a sheet pan in the oven first so when you add your veggies, you’re left with a nice roasted, crisp texture. No romanesco? Broccoli or cauliflower would work just as great here.Print
- 2 heads romanesco, outer leaves and core removed and cut into bite-sized florets
- 1 cup extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 can cannellini beans, rinsed and drained
- 2 garlic cloves
- 1/4 teaspoon ground cumin
- Juice and zest of 1/2 lemon, divided
- 1/2 cup ricotta cheese
- 2 tablespoons dill, chopped
- 1 tablespoon fresh oregano leaves
- 1/4 cup parsley leaves, packed
- 2 tablespoons basil leaves
- Place an empty sheet pan into the oven and preheat the oven to 400 degrees F.
- Place the romanesco florets into a large bowl, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to combine.
- Remove the preheated sheet pan from oven and carefully turn florets out in an even layer onto the hot sheet pan. Return the pan to oven and roast romanesco until crisp-tender and golden brown, approximately 25 minutes.
- To make the white bean ricotta dip, add beans, garlic, lemon juice, salt, pepper, and 3 tablespoons of olive oil to a food processor and blend until smooth. Add the ricotta cheese, blend to combine, and then set aside.
- To make the herbed oil, add the herbs to a blender and with the blender running, gradually add the remaining oil. Season with salt and pepper and set aside.
- To serve family style, spoon the white bean dip onto a platter, drizzle with some olive oil, sprinkle a little black pepper, and place florets all around. Spoon on the herbed oil and garnish with lemon zest.