BROCCOLI ROMANESCO

Ingredients

6 to 8 baby heads broccoli romanesco*; or 1 full-size head or 1 head cauliflower, broken into florets

1/2 cup coarsely chopped flat-leaf parsley leaves

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme leaves

Zest of 1 large lemon

2 tablespoons lemon juice

2 tablespoons brined capers, rinsed and chopped

2 tablespoons finely diced shallot (about 1 medium)

1 small garlic clove, minced

1/2 cup extra-virgin olive oil

Sea salt and pepper

How to Make It

Peel only toughest outer leaves from broccoli romanesco, leaving tender inner ones attached. Steam broccoli in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish.

Meanwhile, mix remaining ingredients, seasoning with salt and pepper to taste.

Spoon about half the green herb sauce over broccoli and turn gently to coat. Serve warm or at room temperature, with extra sauce on the side.