Romanesco This Week

This week we ate roasted Romanesco—it’s an edible flower bud that is a cross between broccoli and cauliflower. Its distinctive pointy flowers are unmistakable and delicious when they are in season.  To prepare, simply cut off the flower and wash.  Roast at 350 degrees with olive oil and sea salt until slightly brown.  You don’t need to do much more to this delicious vegetable.