Bring a medium-sized saucepan of salted water to a boil.
In a medium-sized frying pan over high heat, add the coconut oil. Add the Romanesco florets and lightly sauté until golden brown. You still want the crunch so don’t overdo it. Season to taste and set aside.
Add the pasta to the boiling water and cook for 8 minutes or until al dente. Once ready, drain and return to the sauc