Ingredients
Scale
- 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 fresh dill, chopped
- 1 tablespoon fresh oregano leaves
- 1/4 cup fresh parsley leaves, packed
- 2 tablespoons basil leaves
Instructions
- 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.