Couliflower Romanesco, or how do I cook this - It's like broccoli/cauliflower, someone bought it for me

[melty]

This thing, it's like broccoli and cauliflower had a bastard child? It really just looks likes this.

My inlaws got it at a portland farmers market and left it here and I don't know what to do with it.

Some suggestions from a site:

Just like broccoli, romanesco can take you a long way from the crudité tray. Here are some ways Brad likes to prepare it:

•Blanch the florets and then shock in an ice bath to lock in that vibrant color. (They'll become muted if you skip the shocking step.) Add the pre-cooked romanesco to salads, veggie trays, or even cold noodle dishes.
•It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
•Try it roasted or sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or a Italian sub. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.
•Break it into florets and pickle them with garlic.

I'm not super optimistic about these suggestions, the pasta thing makes most sense

 

[Feline Darkmage]

Vore the entire plant with your ass.

 

[Trombonista]

Sauteing sounds like your best bet. Pull the florets off like you would with broccoli or cauliflower, I guess.

After that, tell me what you think of it. I've never had romanesco.