Romanesco with taleggio and capers

Serves 4

Romanesco with taleggio and capers (Jason Lowe)

Now this is a weird-looking cauliflower, or is it a broccoli? No wonder romanesco's sometimes referred to as broccoflower.

With its pointy florets and Incredible Hulk-hue, it looks like it's just landed from Mars, but don't be put off – romanesco actually makes for an interesting, tasty dish, and is particularly great to try if you like cauliflower but want to explore something a bit different.

1 head of romanesco, broken down into florets and washed
120-150g taleggio
50-60g capers
Salt and freshly ground black pepper
3-4tbsp olive oil

Preheat the oven to 200C/gas mark 6. Cook the romanesco in boiling salted water for 6-8 minutes or until tender, then drain. Place the romanesco in an ovenproof serving dish, season to taste, and spoon over the olive oil and capers.

Break the taleggio into chunks and scatter over the romanesco. Bake in the oven for 10 minutes or until the cheese is melting. Serve immediately.