Newly discovered for sale, this beautiful broccoli is so stunning I can't bear to think I might cook it incorrectly. Who wants to waste something so gorgeous? Lately I've read several recipes with a green romanesco sauce atop pasta and wondered at the colors in the photographs. But I'd never seen a romanesco myself. Now that I have, I can't think why I'd chop it up like that when it's so pretty whole. I'm going to steam the whole head and serve it sliced with brown-butter sauce. Yum!