1 Large Romanesco broken into florets, about 6 cups
6 Tbsp. ENZO Organic Medium Extra Virgin Olive Oil
2 Garlic cloves, minced
¼ Cup parsley, chopped
3 Tbsp. capers, drained and rinsed
2-3 Tbsp. white wine vinegar
Salt and freshly ground pepper, to taste
Preheat oven to 500°F. In a medium bowl, toss the Romanesco with the olive oil and season with salt and pepper.
Heat olive oil in a large cast-iron skillet over high heat. Dump the Romanesco into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the Romanesco, undisturbed until well seared, about 5 minutes longer. With a spatula, turn the Romanesco and cook on the other side until well seared, about 3 minutes longer.
*If you don’t have a cast-iron frying pan, use an oven safe non-stick skillet.
Transfer to an oven-safe baking sheet lined with tin foil and a light mist of olive oil. Roast for 5 minutes.
Remove baking sheet from the oven and add the minced garlic, chopped parsley, capers, and vinegar. Stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper to taste.