Roasted Romanesco, shallots & celeriac

The first time I made this, I ate most of it with a fork straight from the pan, in quiet self-congratulation, and had to make some more to go with the pork belly still in the oven. Thankfully slow-cooked pork belly is perfectly happy to sit where it is for another half an hour. Depending on what you’re having with it, a little chilli (fresh or dried) and/or chopped garlic is good, as is lime instead of lemon, and thyme in place of rosemary.