T and I have been eyeing these weird little green fractal things at the farmers market for the past few weeks and discovered they are called romanesco, ancient relatives to cauliflower. After a little online research, we decided to just steam them and drizzle with olive oil, parmesan, salt and pepper. They have a nutty flavor, much deeper and sweeter than I expected. They were a perfect 'meaty' accompaniment with this dish of spelt flour pappardelle (Trader Joe's) with chopped salami, garlic and olive oil.
Great description of romanesco here at Almost a Chef:
http://www.almostachef.com/2008/04/romanesco-cauliflower/
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