-Break 1 head of romanesco into florets.

-Bring a pot of water fitted with a steamer to boil.

-Place florets into pot and cover.

-Steam from 5-7 minutes depending on desired doneness.

-While romanesco steams, make butter sauce.

-Combine the following in a small sauté pan:

1 TBS unsalted butter

1 TBS olive oil

1 tsp fresh thyme

-Heat over medium and cook until butter is melted and thyme is fragrant.

-Drain romanesco and return to pot.

-Drizzle over butter sauce, pepper and sea salt.

-Toss to combine.

-Taste and adjust for seasonings, serve immediately.