This simple saute preserves the beautiful look of the Romanesco. You can substitute either broccoli or other types of cauliflower in this recipe. Make sure not to overcook the vegetables though!
1 Romanesco cauliflower (or two if small)
1 tablespoon olive oil
2 teaspoons thinly sliced shallots
4 cloves garlic, sliced
1 teaspoon crushed red chiles
1 tablespoon pine nuts
1 tablespoon lemon juice
1. Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.
2. Wash florets and place them in a saucepan with 2 tablespoons water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge florets in cold water to stop the cooking.
3. Heat a large pan and dry-toast the pine nuts in it; remove and set aside.
4. Add the oil to the large pan and saute the shallots until soft. Season with salt and crushed chiles. Stir in the garlic and drained cauliflower florets and saute gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.