-Fill a large bowl with ice and cold water.
-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.
-Combine the following on a chopping board and then chop together until finely minced.
½ cup brine-cured green olives, pitted
1 TBS salt-packed capers, rinsed and drained
¼ cup finely chopped fresh Italian parsley
Grated zest of 1 lemon
-In a small pot, heat the following over medium-low heat:
1/3 cup olive oil
½ tsp red pepper flakes
-When hot, remove from the heat and stir in the minced olive mixture and:
½ teaspoon sea salt
The juice of 1 lemon
-Bring a large pot of water to a boil and add 1 TBS sea salt.
-Drain the romanesco from its icebath, drop it into the boiling water.
-Add 5 whole peeled garlic cloves.
Cook until the florets are just tender, 5 minutes.
-Drain well, and separate out the garlic cloves.
-Add the cooked garlic cloves to the olive-caper dressing.