Romanesco, member of the brassica family, is nutty and more delicate in flavour than cauliflower and sweeter than broccoli. Roast the florets with sweet Myer lemon halves, drizzled with olive oil, until they’re tender with crunchy edges. Squeeze the softened roast lemon to make an instant warm dressing with the cooking juices collected from the tray. Serve as a warm salad as in the recipe below, or alternatively toss through freshly cooked pasta with the addition of a finely chopped anchovy fillet and garlic clove.

serves 4

1 head romanesco, cut into florets

2 small Myer lemons, halved

¼ cup extra virgin olive oil, plus extra for brushing

½ teaspoon sea salt

1 thick slice sourdough

2 tablespoon chopped flat-leaf parsley leaves

Pre-heat oven to 190°C (170°C fan-forced oven)

Brush the slice of bread both sides with the extra olive oil and place on a small oven tray. Have ready a serving platter. Line a baking tray with baking paper.

Drizzle half the oil over the lined tray. Evenly spread the florets over the tray, then drizzle over the remaining oil. Sprinkle the salt over the florets. Place the lemons cut side down amongst the florets. Place the trays with bread and florets in the oven. Roast for 20 minutes, or until the florets are tender, browned and crispy around the edges. The bread should be golden brown and crisp.

Crumble the bread into coarse crumbs.  Set aside.  

Squeeze the juice from the roast lemons over the florets. Transfer the florets and all the cooking juices to the platter. Sprinkle over the crumbs and chopped parsley. Serve warm or at room temperature.