Preheat the oven to 180C. Trim the outer leaves of the Romanesco and discard the stalk.
Heat oil in your COMBEKK Dutch Oven and add garlic, chopped onions and diced tomatoes in there and slowly cook for 10 minutes. Sprinkle some olive oil on the romanesco and put it in the centre of you Dutch Oven.
3. In the Oven
Put the lid on and transfer the Dutch Oven to the oven. Bake for 15 minutes until the romanesco is entirely cooked. Garnish with chopped spring onions and ground pepper.