Green, spiky-spired romanesco is a cross between cauliflower and broccoli. Growers Richard Sager of Two Peas in a Pod and Alex Weiser of Weiser Family Farms like its nutty taste that sweetens with cold growing nights. Boiling the garlic with the romanesco flavors the florets and tames the garlic for the dressing (which is also great over steamed or boiled potatoes). This dish is good hot or at room temperature, as a side or as part of an antipasto platter (add more lemon and garlic and marinate for a couple of hours or overnight). I like to use brined green olives from Adams Olive Ranch here.