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1
This is a quick recipe, besides the one hour of roasting. Take advantage of the hot oven to roast some beets for an accompanied salad.
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2
Preheat oven 375u00b0 F. Cut the romanesco cauliflower in half, and place face down in a large, coverable pan suitable for roasting (glass or other). Spilt peppers, de-stem and deseed, and add along with carrots. Drizzle vegetables with olive oil. Chuck in the oven for 30 min.
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3
Uncover your roasting vegetables, and raise oven heat to 400u00b0 F for 15 min.
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4
Snap off shiitake heads from stems, and chop the stems finely. Chop garlic, and mash with side of knife or garlic press.
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5
Melt 2 tb butter in a large skillet. Add leeks, finely chopped mushroom stems, and mushroom heads for 10 min. Add garlic with 1/4 c wine (reserve the other 1/4 cup), and turn the flame off.
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6
Remove roasted vegetables from oven and add 1/4 c wine to cleanse pan. Cut romanesco florets off the central rib, and slice the central rib thinly. Slice the roasted peppers 1/4 in thin. Scrape up the remnants soaking in the wine, and add everything to the skillet.
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7
Warm skillet and add cream and most of pecorino romano, careful not to boil. Stir in most of parsley, and cook 2-3 minutes, stirring as needed.
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8
Top with rest of parsley and pecorino romano and serve.
