This particularly beautiful and edible flower from the cabbage and broccoli family tastes very similar to cauliflower, but has a slightly nuttier & earthier flavor. It also has a gothic tendency to create spires and minarets that are quite intricate and simply a wonder of nature. Take a good look at it before you cook it. It is kind of amazing and I think it pairs perfectly with pasta:

Aglio ( garlic ), olio ( olive oil) and Romanesco Pasta recipe

Blanch the florets in plenty of boiling, salted water until they just turn tender, and shock them in an ice bath to stop the cooking. Sauté a smashed and chopped garlic clove and a bit of crushed red pepper flakes in extra virgin olive oil. Add the broccoli romanesco florets and sauté briefly, make sure the florets are well coated with olive oil, taste for salt then toss everything with the al dente pasta of your choice and a splash of the pasta cooking water. Grate over plenty of Pecorino Romano off the heat.