Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool. Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
Cauliflower is one of the most versatile low carb vegetables in low carb recipes. You can smash cauliflower to replace starchy mashed potatoes. You can shred cauliflower to replace starchy rice.
Steamed broccoli and cauliflower florets tossed with a tangy lemon dressing is a great alternative to a green salad or steamed vegetable side dish. We sauté the cauliflower to get it slightly caramelized, then steam it to soften the vegetable without burning the spices.
Preheat the oven to 400 degrees F (204 degrees C). Cut the romanesco into bite-sized florets. In a large bowl, toss the florets with olive oil, garlic powder, salt, and pepper. Spread the florets onto a baking sheet. Bake in the preheated oven for 15-20 minutes, until tender and browned on the edges.