Roasted Romanesco

- 1 head of romanesco, broken into florets
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 1 garlic clove

- 2 tablespoons of capers drained and rinsed. (Optional)
- 1/2 teaspoon red pepper flakes (Optional if you like spicy food!)
- Fresh parsley, chopped (optional for topping)
- Fresh Parmesan, grated (optional for topping)

1.   Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2.   Mix together olive oil, salt and black pepper. Press (or mash) garlic into olive oil. Add pepper flakes if using.

3.   Put romanesco flourets in a bowel and toss with olive oil mixture then spread romanesco florets on the baking sheet lined with parchment paper. Scatter the capers on top if using.

3.   Roast, turning halfway through, about 20-30 minutes, until romanesco edges golden and capers become crispy.

4.   Lifting the sides of the parchment paper, transfer to a bowl. Top with fresh parsley and Parmesan before serving.