The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color.
2 heads Romanesco broccoli (about 1 1/4 lbs. total), broken into medium florets
1 tablespoon white wine vinegar
5 tablespoons extra-virgin olive oil
2 teaspoons orange zest
1 tablespoon orange juice
2 teaspoons finely chopped capers
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup roughly chopped flat-leaf parsley
1 can (15.5 oz.) cannellini beans, drained and rinsed
How to Make It
Put Romanesco florets in a steamer basket and set in a large pot filled with 1/2 in. water. Steam over medium-high heat until tender-crisp, 8 to 10 minutes. Transfer to a colander and rinse with cold water.
Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl. Add remaining ingredients and stir to coat.