-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.