Not only is this delicious, it’s most compelling characteristic is that the romanesco look like baby fir trees.
1 head romanesco
1/4 cup extra-virgin olive oil
1 tbs. finely chopped fresh rosemary needles
1 garlic clove
zest and juice of 1 lemon
2-3 tbs. grated Pecorino (or Parmesan) cheese
Fill a large pot with water and put on to boil. Remove the florets from the romanesco and sort by size. Once the water boils, salt it and add the large florets. Cook for 2 minutes, then add the medium sized florets and cook for another 2 minutes. Finally, add the small florets and cook everything for 3-5 minutes, or until tender but still crisp. Drain well and place in a serving boil.
In a small saucepan, heat the olive oil, then add the rosemary and sizzle for a few minutes. Add the garlic and turn off the heat, Add the lemon zest and juice with salt to taste. Pour over the romanesco and top with the grated cheese. Serve either warm or at room temperature.
Serves 4-6
Cooking with Nigella 