Steamed Romanesco with Butter and Thyme

-Break 1 head of romanesco into florets.

-Bring a pot of water fitted with a steamer to boil. 

-Place florets into pot and cover. 

-Steam from 5-7 minutes depending on desired doneness. 

-While romanesco steams, make butter sauce. 

-Combine the following in a small sauté pan:

1 TBS unsalted butter

1 TBS olive oil

1 tsp fresh thyme

-Heat over medium and cook until butter is melted and thyme is fragrant.

-Drain romanesco and return to pot. 

-Drizzle over butter sauce, pepper and sea salt. 

-Toss to combine.

-Taste and adjust for seasonings, serve immediately.