Romanesco broccoli, a beautiful lime green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.
1 head Romanesco broccoli, broken into large florets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
How to Make It
Preheat oven to 450°. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes.