Blanch in boiling water for 3-4 minutes, then plunge
in ice water to stop the cooking process. To serve,
heat slowly in butter with herbs and garlic. Alternatively,
cook in a sauté pan over high heat with crushed
garlic and butter for 1-2 minutes, add liquid (water,
stock or white wine). Cover and cook until done, 3-4
Romanesco can also be seasoned with salt, tossed with
olive oil and roasted at 425 degrees for 15 minutes.
It is also great eaten raw.
Eat within 4-5 days for optimum freshness. Blanched
romanesco can be drained and frozen for use later.