Rinse the romanesco under cold water
Trim the outer leaves and cut off the stem end
Cut the romanesco into florets
Steam the florets for 5 to 7 minutes until tender-crisp
Boil the florets for 3 to 5 minutes until just tender
Roast the florets at 425°F for 20 to 25 minutes with oil, salt, and pepper
Sauté the florets in a pan with oil or butter for 8 to 10 minutes
Season with salt, pepper, garlic, lemon, or herbs
Serve immediately