Roasted Romanesco With Spices

1. Preheat the oven to 400°F. Cut the carrots into diagonal slices. Chop the kale, the garlic, the parsley and the pistachios. Cut the romanesco into slices of about 2-3 cm of thickness.

2. Place the romanesco and the carrot on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Bake in the oven for 24-26 minutes or until browned.

3. Cut the potatoes into small cubes and put them in a saucepan. Add enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes or until tender. Meanwhile, put the cream and the garlic in a small saucepan and bring to a boil. Simmer over low heat until the potatoes are cooked. Drain the potatoes. Add the garlic cream and the butter and mash. Add milk, if needed. Add salt and pepper, to taste.

4. Warm up a drizzle of oil in a pan over medium-high heat. Add the panko and the pistachios and cook for 3-5 minutes or until browned. Remove from the pan and put in a bowl with the parsley.

5. Add a drizzle of oil to the pan and cook the kale for 2-3 minutes or until tender. Add salt and pepper.

6. Serve the potatoes and garnish with the kale, the roasted vegetables, a drizzle of oil, the honey, the breadcrumbs and the Parmesan. Bon appétit!