Break apart the romanesco into bite-sized pieces. To keep the shape of the florets, try to avoid using a knife.
Grill the romanesco until browned (about 5 minutes).
Heat the olive oil and garlic in a frying pan. Once fragrant, add the anchovies. Use a wooden spoon to break apart the anchovies while cooking over low heat.
Add the grilled romanesco from Step 2 to the pan from. Quickly toss and then it's done. Enjoy it while it's hot.
Story Behind this Recipe
Romanesco is a new vegetable that has recently been getting a lot of attention. With a tip from the radio, I decided to grill them since simply boiling them sounded boring. After grilling, I added some garlic and anchovies to make it more flavorful.
Enjoy this dish while it's freshly grilled and piping hot.