Steamed Romanesco with Butter and Thyme

-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.

Roasted Romanesco

-Preheat your oven to 425 degrees.

-Separate 1 head of romanesco into florets.

-Spread Romanesco on a baking sheet and add the following:

1 TBS olive oil

A pinch of sea salt and black pepper

¼ tsp garlic powder

¼ tsp paprika

-Roast in the preheated oven until tender, about 20 minutes.

Romanesco Alla Diavola

-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.