I had never even seen Romanesco until it caught my eye at the farmer’s market last weekend. It was in between the cauliflower and broccoli and looked part space age and part dinosaur…of course I had to buy it. Then I saw it over at the Fast Grow the Weeds and at the lovely La Tartine Gourmande. So, I guess it isn’t so obscure. I roasted mine with olive oil, salt and pepper at 450 until it was lightly browned and slightly crisp. This took about 35 minutes with turning them once. The most important thing for flavor is the slight browning rather than a set time in the oven. I thought the flavor was maybe a little sweeter than cauliflower and mellower than regular broccoli. I am not sure how short the season is, but I plan on buying more if I see them this week. If not, this method works well with regular broccoli too!