Cauliflower Romanesco, single piece

In a crunchy salad or slaw. Like its green cousin the cabbage, cauliflower makes a fabulous salad. Whether it's plain or with toasty spice, roasted cauliflower is one of the best ways to enjoy this vegetable.

When you get it home, unwrap it immediately and transfer it to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Precut florets should be stored for no more than 4 days.

Roasted Romanesco

Ingredients:

1 head romanesco
olive oil
kosher salt
freshly ground black pepper

Instructions:

1. Preheat the oven to 400 degrees.
2. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly.
3. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired.
4. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender-crisp, they are ready to eat. Enjoy!