Ingredients:
1 large head Romanesco
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 tablespoons finely copped tarragon
½ cup chopped Spanish green olives
2 tablespoons capers, rinsed
2/3 cup olive oil
Sea salt and freshly ground pepper
Manchego cheese
Directions:
1. Cut the cauliflower into small florets; peel and dice the stems. Put parsley, tarragon, and olives in a bowl with the capers, oil, ½ teaspoon salt, and plenty of pepper.
2. Steam the Romanesco over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top.
Serves 4-6