Spicy-Sour Romanesco

• 1 pound young romanesco, washed and shaken dry
• 1 small garlic clove, peeled and thinly sliced
• extra virgin olive oil
• kosher salt or sea salt
• 3-5 tablespoons best-quality sherry vinegar
• 1/4-1/2 teaspoon dried chile flakes

1. Heat the oven to 425u0b0F.
2. Cut the romanesco so that the stalks are not more than 1/2-inch thick. Scatter the pieces on a rimmed baking sheet and toss with the garlic, 2 tablespoons of olive oil, and 1/4 teaspoon salt.
3. Roast the romanesco for 12-15 minutes, tossing the it once or twice, until it turns bright green and is slightly al dente.
4. Remove from the oven and allow it to cool slightly.
5. Toss with 3 tablespoons of the vinegar and 1/4 teaspoon chile flakes. Allow to cool a little more. Add more vinegar and/or chile flakes and/or salt to taste. Drizzle with olive oil and serve at room temperature.

young romanesco, garlic, extra virgin olive oil, kosher salt, sherry vinegar, chile flakes

Taken from food52.com/recipes/21831-spicy-sour-romanesco (may not work)