Romanesco with Crunchy Breadcrumbs

1 head Romanesco broccoli, 12 to 16 ounces, cut into florets, stem peeled and cut in bite sized pieces
3/4 cup breadcrumbs made from stale whole grain bread
3 tablespoons butter
about 1/2 cup fresh grated parmigiano
1 tablespoon salted capers, not rinsed, finely minced
1 dried hot pepper, such as Aji Angelo, seeds removed and finely minced

Preheat the oven to 400F. Bring a large pot of water to a boil and salt it liberally.

Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and cook, stirring constantly, until the breadcrumbs are crisp. Transfer to a bowl to cool. When cool, add the parmigiano, capers, and hot pepper; toss to combine thoroughly.

While the breadcrumbs are cooling, blanch the Romanesco for 1 minute in the boiling water, drain and refresh in cold water, drain thoroughly. Place the Romanesco in a baking dish that will hold it snugly in one layer. Toss it with a small amount of olive oil. Bake until tender, but still a bit firm (or to your liking). Sprinkle the breadcrumbs over the top and return to the oven until the breadcrumbs are heated through.

This made 2 servings for me and my hungry husband.