NoteThe saved note jumps straight from the ingredient list to this finishing step — the exact cooking method (likely blanching or pan-roasting in the oil/vinegar) wasn't written down. Reconstructed as written; confirm the cooking step next time you make it.
Ingredients
- 1 medium head romanesco, florets chopped similar to broccoli or cauliflower
- 1/2 cup extra virgin olive oil
- 1/2 cup white or red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 cup shredded Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
Instructions
Cook the romanesco in the oil-vinegar mixture, tasting along the way — stems should turn softer while the florets keep a slight crispness; taste-test to find your preferred doneness.
Transfer the romanesco to a serving platter. While still hot, sprinkle the Parmesan over the florets and toss lightly — the cheese will slightly melt, which is the goal. You can also pour any excess pan juices over the florets as extra dressing.