Few things in nature are as weirdly beautiful as Romanesco. I think it looks like a prehistoric sea creature, or perhaps like a miniature gnome forest. When Wylie spotted some of this cauliflower cousin at the grocery store last week it blew his mind, so we took one home with us to try. Today I'm sharing our recipe for whole roasted Romanesco with lemon-thyme vinaigrette. I can't bear the thought of cutting it up so I just lay the whole thing onto a sheet pan and slow roast it with a heavy dose of olive oil and sea salt. It becomes so tender that the florets just tear off, leaving nature's design perfectly intact.  Full recipe below...