Thanks so much for taking the time post the details. I love this idea and the fact you don’t need accurate measurements to produce an amazing meal!!

Keep cooking!

Ah, but what else. People have mention roasted Romanesco, Romanesco Soup! All delicious… I’d like to add a delicious foray with chicken. I had floured chicken chunks with salt, pepper and flour (go figure). In a sauce pan I browned some onions, garlic and finely chopped fresh hot peppers in olive oil and butter. Once translucent I threw in the chicken to brown. As they started to get a golden color I through is some chopped green and red peppers. Once the peppers were beginning to soften I through in a cup of water (water that was previously used to steam broccoli). Once that began to reduce I through in some white wine. When the concoction began to boil I trough in the Romanesco, covered it and waited a few minutes. As it was steaming and reducing (always stirring) I added some grated Romano Pecorino (to taste). When all done I removed it from the heat and through in some chopped Italian flat-leafed parsley!

My wife loved it!

If you’re looking for ideas, read through the comments as well. There are some great recommendations!

Think of Italy when you eat your Romanesco.

I did the same with a January King Cabbage and thought I was crazy.

Romanesque is like cauliflower’s older, cooler and better looking brother. I love it with olive oil and lemon. I still love plain old cauli too though!