One of my favorite vegetables is Romanesco – kind of a cross between broccoli and cauliflower. I love it for its creaminess and slightly stronger-than-cauliflower taste. Recently, our Clark Farm Carlisle Winter CSA share included a head of Romanesco and to say I was pretty excited about that would be an understatement.
Romasesco is tasty no matter how it is prepared, but adding it to a pasta dish with the saltiness of capers and Kalamata olives is sheer heaven. As we generally do, adding a healthy dose of red pepper flakes made for just the right level of heat.
This recipe comes from Laura Davidson on her website, A Beautiful Plate, where you can find the proportions and, if you need it, instructions on the best way to separate the florets from the stem of the Romanesco. Ingredients to have ready are below:
Romanesco Cauliflower Pasta with Olives, Capers and Parsley
Ingredients
- Romanesco (when out-of-season, can use cauliflower)
- EVOO
- Garlic
- Kalamata olives
- Capers
- Red pepper flakes
- Italian parsley
- Linguini or fettuccine pasta
- Parmigiano-reggiano
Four Nights A Week 
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