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Charred Romanesco with Anchovies and Mint

['1/2 cup olive oil, divided', '1 large onion, minced', '1 large carrot, minced', '1 celery stalk, minced', '4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded', 'Kosher salt', '3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets', '4 anchovy fillets packed in oil, drained', '1/2 cup dry white wine', 'Freshly ground black pepper', '1/2 cup torn fresh mint leaves']

Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.

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