Boil the romanesco cauliflower in salted water for around 7 minutes.

In a pan, toast some almond. Set aside

In a deep pot/pan, add olive oil and chopped garlic. Fry until fragrant. Add the romanesco broccoli with 2 ladles of pasta water, lower the heat, cover and let it cook for another 5 minutes until very soft.

When the romanesco florets are soft, add most of them to a container with 1 garlic clove, handful of pecorino cheese, good drizzle of olive oil, toasted almond and salt. Blitz until you get a thick smooth texture (like a thick smoothie)

Now pour the creamy romanesco mixture over the pasta with some of the pasta water to get that creamy velvety texture (not runny). Add the rest of the romanesco florets and mix over high heat to combine the ingredients. Sprinkle more cheese if you want and add salt to taste.