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Chile Romanesco

a plate of food on a table

Photo: Ajna Jai / Contributor 

Like broccoli, Romanesco begs for added flavor. And as I walked by these little beauties at the organic Animal Farm table stand this past Saturday, I began to salivate imagining them with a masala made with garlic, local cherry tomatoes, and a fragrant punch of Sichuan peppercorns.

The Sichuan pepper, also known as prickly ash, belongs to the citrus family. It produces a unique but delicious numbing, tingling effect on the tongue and can overpower other flavors — so use with caution. While the Romanesco roasted in the oven, I made the masala on the stovetop; within 30 minutes, we had a delicious dish to eat on its own or as a side.

Read More  |  Recipe: India1948