Spicy-Sour Romanesco

Directions

1. 1
   Heat the oven to 425°F.
2. 2
   Cut the romanesco so that the stalks are not more than 1/2-inch thick. Scatter the pieces on a rimmed baking sheet and toss with the garlic, 2 tablespoons of olive oil, and 1/4 teaspoon salt.
3. 3
   Roast the romanesco for 12-15 minutes, tossing the it once or twice, until it turns bright green and is slightly al dente.
4. 4
   Remove from the oven and allow it to cool slightly.
5. 5
   Toss with 3 tablespoons of the vinegar and 1/4 teaspoon chile flakes. Allow to cool a little more. Add more vinegar and/or chile flakes and/or salt to taste. Drizzle with olive oil and serve at room temperature.