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1/3 cup pistachios, toasted and roughly chopped, for serving
Grated lemon zest, for serving
Directions
Preheat the oven to 450°F.
Bring a large pot of water to a boil. Gently submerge the romanesco halves in the water (you want them to keep their shape), cover, and boil for 5 min.
Carefully transfer the romanesco to a plate or a baking sheet lined with paper towels, and let it air-dry until the steam has dissipated, about 20 min. Don’t skimp on this step; still-steamy and damp romanesco won’t crisp in the oven.
Place the romanesco on a baking sheet, cut sides down. Drizzle all over with 2 tablespoons oil, and season well with salt. Roast until the cut sides are golden, 15 to 20 min. Flip, and roast until romanesco is golden all over and even a little charred in places, 15 to 20 min. more. You’ll know it’s done when you can easily slide a knife through the middle. Set aside. ....

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