This recipe originally came from the New York Times. They use romanesco but you can use broccoli or cauliflower or mix them all.I simplify this quite a bit for a weeknight easy recipe.
- Salt and pepper
- 2 or 3 medium heads romanesco broccoli (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, plus more for baking dish
- 1 pound fresh mozzarella, sliced
- 1 cup grated pecorino or Parmesan (about 2 ounces)
- 1 dozen soft black oil-cured olives, or another type of black olive, pitted
- 1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets (I’ve never used anchovies, you don’t need them)
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper, or to taste
- Pinch of dried oregano
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano. Give it a bit of salt… this dish can really pop with a little salt.