Whole Baked Romanesco
Preheat the oven to 180C. Trim the outer leaves of the Romanesco and discard the stalk. Heat the COMBEKK Dutch Oven with olive oil and add garlic, chopped onions and diced tomatoes in there and slowly cook for 10 minutes. Put the lid on after spraying the romanesco with a little olive oil. Transfer the Dutch Oven into the oven. Bake for 15 minutes until romanesco is entirely cooked through. Garnish with chopped spring onions and ground pepper.