Cut the romanesco broccoli into florets and wash.

Finely dice the onion, then sauté for around 5 minutes in olive oil or vegetable broth.

Add the romanesco florets and the chopped tomato. Season with salt and pepper to taste (you can also add some chili pepper if you'd like some heat).

Sauté on medium heat for the first 5 minutes, than lower the heat, add around ⅓ cup of water, cover with the lid and simmer for 10-15 minutes or until fork tender.

Serve hot as a side, or bulk with rice, quinoa and other veggies for a main meal. You can also grate some vegan parmesan on top for extra flavour.