Ingredients
- 1 head romanesco cut into florets
- 4 tablespoons capers salt-brined, drained
- 1/4 cup vegetable broth 60 ml
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 2 garlic cloves minced
- sea salt and freshly ground pepper to taste
- grated parmesan as garnish
Instructions
- Fill the bottom of a large saucepan with 5 centimeters of water. Set up the steamer basket and place the romanesco florets in the steamer. Cover with a tight fitting lid and bring to a boil over high heat. Reduce the heat to medium and steam for about 5-6 minutes, or until the romanesco is tender but still has a crunch.
- Place the romanesco in a shallow bowl and add the capers; toss well to combine.
- In small bowl, combine the broth, oil, lemon juice, and garlic.
- Add the dressing to romaneso mixture, toss to combine. Garnish with parmesan and serve slightly warm or at room temperature. Otherwise, cover and refrigerate for at least one hour and serve chilled.