Romanesco is a cross between broccoli and cauliflower. Don’t be turned off by the appearance of this vegetable. It is delicious.

1-11/2 Pounds Of Trimmed Romanesco Florets
Five Tablespoons Of Olive Oil
The Juice Of ½ Lemon
A Minced Garlic Clove
A Tablespoon Of Chopped Fresh Basil
A Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Ground Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes

Preheat the oven to 350 degrees.

Toss the Romanesco florets with two tablespoons of olive oil until well coated. Place the Romanesco on a baking sheet. Sprinkle the top of the florets with the black pepper and ½ teaspoon of sea salt. Roast the Romanesco in the preheated oven for about 45 minutes until the florets begin to brown slightly.

In the meantime, combine the minced garlic, ½ teaspoon of sea salt, and the crushed red pepper flakes in a salad bowl. Mash with a fork to form a paste. Add the lemon juice. While whisking, slowly drizzle in three tablespoons of olive oil. Continue to whisk until the mixture is well blended and thickened slightly. Add the basil. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Toss the roasted vegetables with the dressing while they are hot and serve.