The sweetness of the romanesco is complimented by lemon and buttery pine nuts in this recipe from Live to Eat. Substitute sliced almonds if you don’t have pine nuts in the house.
1 Tbsp olive oil
2 Tbsp onion, thinly sliced
4 cloves of garlic, sliced
1 tsp crushed red chilis
1 Tbsp pine nuts
1 Tbsp lemon juice
Cut the romanesco apart by removing the tough core and separating the remaining florets into 1-2″ pieces. Wash these florets thoroughly and place in a large skillet (that has a tight fitting lid) with 2 Tbsp of water. Bring the water to a boil and then cover the pan and allow to steam for about 2-3 minutes, over medium heat. Remove from the heat and plunge the romanesco pieces into a bowl of cold water to stop the cooking immediately.
Dry the skillet and heat again, dry roasting the pine nuts until fragrant. Set aside pine nuts to cool and add oil to the pan, along with the sliced onion, sauteing until soft. Stir in the red chilis, garlic, and salt & pepper, to taste, as well as the steamed romanesco florets. Cook over high heat for about 2 minutes. Transfer to a medium bowl and mix in the lemon juice and roasted pine nuts. Enjoy warm.