This is the Baked Romanesco Broccoli With Mozzarella and Olives from the NY Times. @kayb recently posted her cauliflower adaptation over here on the dinner thread where she declared the recipe a keeper and I agree.
I picked up a head of Romanesco broccoli at last week's farmers market for this purpose. I didn't add any additional salt but with the olives, anchovies, capers and pecorino Romano cheese, it was plenty salty enough to perk up a few slices of chicken breast.
Edited to add that the other thing I did differently was to briefly microwave the broccoli (instead of blanching in salted water) then tossed it with the olive, anchovy, caper, red pepper, olive oil mixture instead of drizzling that over the top.
