-Fill a large bowl with ice and cold water.

-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.

-Combine the following on a chopping board and then chop together until finely minced.

½ cup brine-cured green olives, pitted

1 TBS salt-packed capers, rinsed and drained

¼ cup finely chopped fresh Italian parsley

Grated zest of 1 lemon

-In a small pot, heat the following over medium-low heat:

1/3 cup olive oil

½ tsp red pepper flakes

-When hot, remove from the heat and stir in the minced olive mixture and:

½ teaspoon sea salt

The juice of 1 lemon

Set aside.

-Bring a large pot of water to a boil and add 1 TBS sea salt.

-Drain the romanesco from its icebath, drop it into the boiling water.

-Add 5 whole peeled garlic cloves.

Cook until the florets are just tender, 5 minutes.

-Drain well, and separate out the garlic cloves.

-Add the cooked garlic cloves to the olive-caper dressing.