Micro-Steamed Romanesco (or Broccoflower) with Provolone, Parsley, and Croutons

Luminous pale green florets are strewn with a confetti of dark parsley leaves, toasty little croutons, and shreds of firm ivory Provolone. The recipe is freely adapted from one in Verdura by Viana La Place, who has an inspiring way with vegetables. She might frown on microwaving, but I find both cauliflower and broccoli florets sweeter and less watery cooked this way than when boiled in traditional fashion.