1/3 cup olive oil
¼ cup red wine vinegar
½ cup water
3 cloves garlic, minced
¾ teaspoon sea salt
1 teaspoon whole peppercorns
2 bay leaves
1 medium romanesco, in bite-sized florets
½ cup finely minced red onion
½ cup minced parsley
a handful fresh basil (1-2 teaspoons dried)
1 medium carrot, grated
1. Combine oil, vinegar, water, garlic, salt, peppercorns, bay leaves, and florets in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, cover, and simmer for about 5-7 minutes, or until romanesco is slightly tender.
2. Transfer to a serving bowl. Cool to room temperature, then cover tightly and chill.
3. Shortly before serving, stir in the onion, parsley, basil, and carrot. Mix well and serve.