1 head Red Dog romanesco
2 Tbs. olive oil, divided
Salt
Black pepper
3 large cloves garlic, finely chopped
1/2 cup pitted kalamata olives, sliced lengthwise
2 Tbs. capers, roughly chopped
Large pinch red pepper flakes
1 cup chopped Italian parsley leaves, lightly packed
1 lb dried linguini or fettuccine pasta
Grated Parmesan cheese

Preheat the oven to 450 degrees Fahrenheit. Cut the romanesco into about 1″ pieces, using florets, stalk and all. Place on a pan and toss with 1 tablespoon olive oil, salt, and pepper. Roast for about 15 minutes, tossing halfway, or until caramelized and tender.

Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Add the olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add the parsley to the skillet and remove from heat. Once the pasta is cooked, return the pasta to the pot and add the olive and caper mixture and romanesco. Toss the mixture together gently, season to taste with salt and pepper. Serve with Parmesan cheese.