Peel and chop the onion and garlic.

In a sauce pan over medium heat, add the olive oil, onion and garlic. Cook until translucent or lightly browned.

Divide the romanesco into florets and add to the sauce pan.

Cover with water or broth.

Bring to a boil and cook for 20 minutes.

Allow to cool slightly and add to a blender or food processor along with the Parmesan cheese. Blend until creamy.

Enjoy with extra Parmesan and croutons.