Roman Cauliflower – a stunningly attractive vegetable with taste and texture similar to cauliflower. It needs a bit of care with cooking to preserve its amazing colour. It is best to steam it whole (covered with a lid), or simply sit the base in simmering water in a pan with the lid on and let it cook gently in the steam. In both cases it will take about 10 minutes but check after 5– it should still have some “bite” so don’t be tempted to overcook it as it will lose both colour and flavour. Serve it as it is – add a pinch of salt flakes if you like.
Romanesco Salad with Anchovy Dressing
Cut the cooked florets from the main stalk and layer them up in a pile and then spoon over some anchovy dressing (see Canned Foods – Anchovies). Eat it as a course on its own– no other adornments necessary except maybe a few slivers of radish if available.
