Romanesco with Lemon

I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.

Romanesco with Lemon

1 head Romanesco, washed, trimmed, and cut into bite size pieces

1 lemon, juiced

2T extra virgin olive oil- more if desired

1/2t salt

1/4t black pepper

1c water

In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.

In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.