Broccoli Romano "steaks" with salsa verde
printable recipe here
1 head of broccoli romano (romanesco)
1/4 cup olive oil (plus more to brush on surface of broccoli romano
juice of 1/2 lemon (or more if your lemon is small), plus a small piece of the lemon rind
2 cloves garlic, minced
3 T. red onion, minced
2 T. capers
fresh parsley, minced (about 3 or 4 T.)
Preheat oven to 425 degrees. Slice the broccoli romano - or cauliflower if you can't find the broccoli romano - into pieces between 1/4" and 1/2 " thick. Smear them with olive oil, then sprinkle on some salt and freshly ground pepper.
Place them in the oven for about 15 minutes - flipping over once (and repeating the olive oil, salt and pepper).Take them out of the oven when they feel tender to the fork, or when you can easily pierce them with a knife. Depending on how thick you sliced them, they'll need more time (or maybe less if they're thinner than mine).
While they are cooking, make the salsa, by mincing the lemon rind, garlic, onion, capers and parsley. Add the olive oil, plus the lemon juice, and a little salt and pepper and stir everything together. Spoon the salsa verde over the broccoli romano or cauliflower steaks.