Quick Pan Roasted Romanesco

I'm an obsessive maker. I love to cook, bake, roast my own coffee, and garden. Bread and soup and ice cream make me very happy! mmmm.

1 head cauliflower or Romanesco, about 1-½ pounds

2 to 3 Tbsp. olive oil

2 cloves garlic, minced (optional)

Kosher salt, about 1 tsp. Kosher salt has larger crystals than table salt and add a little dance of salt on the tongue, and I find the flavor is less sharp.

ground cumin, about ½ tsp.

ground turmeric, about ½ tsp.

subheading: Carrot Top and Preserved Lemon Pesto:

subheading: Amounts are approximate to the amount of carrot tops.:

big bunch or two of carrot tops, 2 to 3 cups packed. Can use a mix of tops and parsley Carrot tops keep a week or two refrigerated: Trim tops from carrots; rinse, wrap in a towel and plastic bag. Keep in crisper.

½ cup raw almonds

½ preserved lemon, or ½ fresh lemon skin and pulp, seeded Fresh lemon will need more salt to taste. I made this with Meyer Lemons. If using Eureka lemons you might start with ¼ lemon and add more for your preference to lemon flavor.

2 cloves garlic, roasted or gently poached on olive oil I use confit garlic a friend made. This is a basic recipe. Mine is made with olive oil. Garlic Confit Recipe | Bon Appétit (bonappetit.com)

2 green onions, white and green part

½ cup olive oil or as needed

Kosher salt to taste

Directions at rosemarymark.com

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