From Simone Miller of

1 head romanesco, cut into florets

1/4 cup extra virgin olive oil, divided

1/4 teaspoon sea salt

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon capers, minced

1 teaspoon red pepper flakes

freshly ground black pepper

Preheat the oven to 425. On a baking sheet, toss the romanesco with the sea salt and half of the olive oil.

Roast for 10 minutes, flip, and roast for another 10, or until nicely browned and softened.

Meanwhile, in a large bowl, combine the remaining olive oil, lemon juice, lemon zest, capers, red peppers flakes, capers, and some freshly ground black pepper.

Once the romanesco is done, toss with the dressing and serve.