Root vegetables are a fall staple, and I'm especially excited now that it's bearable to use the stove again without sweating. As much as I love roasting vegetables, I'm equally a proponent of sautéing them especially now that I acquired a large non-stick pan. Since I'm a fan of broccoli and cauliflower, I decided to try my hand at putting together a dish featuring their distant relative -- Romanesco. Definitely an intimidating vegetable at first glance, but immediately you'll find yourself surprised at its close resemblance to said cousins. Cooking methods are endless, but for now, this is my favorite way to prepare them.

-- WARM ROMANESCO SALAD

1 head of Broccoli Romanesco 1 tablespoon of pumpkin seeds 1/2 large red onion, sliced 1 teaspoon of olive oil salt and pepper, to taste blue cheese (or substitute with goat cheese)

makes 4 servings | 15-20 minutes

Cut off romanesco florets (same as you would broccoli or cauliflower), place in a large bowl.

In a large skillet, heat olive oil on medium-high. Add pumpkin seeds and cook until slightly brown. Add sliced red onions and romanesco florets.

Saute in pan for 7-10 minutes, gently tossing. SEason with salt and pepper at the 7-minute mark.  Remove from pan. Top with blue cheese before serving.

Serve as a side to protein