Romanesco broccoli, also known as Romanesque cauliflower, is undoubtedly my favourite vegetable. It's spiky fluorescent green florets always remind me of a dinosaur. It has to be one of the most visually stunning vegetables.
It has a subtle flavour, with a taste that is reasonable similar to those of a normal cauliflower or broccoli. Choose a nice firm vegetable, with no discolouration on the florets.
Break the Romanesco into smaller florets, and steam them for 8 to 10 minutes. Don't over cook them as they will get to soft. Keep a little bit of crispness.
In a separate pan, heat up two tablespoons of olive oil and fry some fresh chopped rosemary with some sea salt until the rosemary needles are browned.
Then, squeeze one small lime and grate some hard Italian cheese - I used Parmesan here, but Pecorino or Padano are also great options.
When the Romanesco is cooked, remove it from the steaming pot and add it to the fried rosemary needles. Pour over the lime juice and sprinkle the cheese shavings on top.
Heat through for no more than one minute. Serve immediately!
