Chou romanesco

Peppery green oil matches the raw grassiness a white head does not have.

Sliced and browned in oil first; the florets then take that fat everywhere.

Glutamate, salt and saffron against nutty florets. Palermo has cooked it this way for centuries.

Heat over a mild brassica; without it the plate is all texture and no edge.

Crystalline salt on charred points. The shape holds cheese better than cauliflower.

Acid keeps the green from going olive and lifts the nuttiness off the plate.

Resinous fat and toasted florets; both sit on the same soft nutty register.

Milk solids and roasted brassica share pyrazines. Same aroma, two sources.

Toast both and they stop reading as two ingredients on the same plate.

Nutty florets under salted roe. Sicily got there, the rest of the world has not.

Roast brassica and cocoa share pyrazines; bitter dust on the char makes sense.