Broccoli Romaesco is so cool-looking. I always feel bad breaking it apart or cutting it. The other night I made it into a salad with a garlicy vinaigrette, marcona almonds, and Pecorino cheese. I usually make this salad with thinly shaved Brussels sprouts, but this worked well, too.
Combine the garlic and cayenne (or use chili flakes) in a morter and pestle and grind into a paste. Add the mustard and vinegar, then whisk the oil in.
Season well with salt and pepper, then refrigerate until needed. This vinaigrette keeps well for three or four days since the garlic is intended to be strong in the first place.
6 oz. Broccoli romanesco, broken into pieces
¾ oz. Marcona almonds, chopped
1.2 oz. Pecorino cheese, grated finely
Break the romanesco into little florettes, then char in a saute pan with a little EVOO. Season lightly, then chill.
Toss the chilled romanesco with the almonds and Pecorino, then drizzle the vinaigrette over to taste, and toss to combine.