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1
Preheat oven to 450u00b0 F with a rack in the lowest position. Line a rimmed baking sheet with foil. Remove leaves and stem from romanesco, then rinse and drain well. Remove florets and cut large ones into halves. Cut the smaller floret conglomerates into pieces about the size of the other florets. Toss with 1 tablespoon olive oil, 2 to 3 pinches of salt, and 10 to 15 grinds of black pepper. Spread into a single layer on the prepared baking sheet. Roast for 22 or so minutes, stirring and turning the pieces midway. Remove from oven and allow to cool on the baking sheet.
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2
While the romanesco is roasting and cooling, prep the rest of the ingredients.
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3
Heat the remaining olive oil in a small saute pan over medium heat. Combine the minced garlic and anchovy filets and grind into a paste using a mortar and pestle. (You should have about 1/2 tablespoon of paste.) Saute the paste in the olive oil for about one minute, stirring continuously. Remove the pan from the heat, then stir in the minced red onion. Transfer to a medium bowl. Add the tarragon, thyme, lemon zest, lemon juice and olives. Stir to combine.
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4
Coarsely chop the cooled romanesco, and add it to the olive mixture. Stir until well-blended. Taste, and add additional lemon juice and olive oil if desired.
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5
Optional but highly recommended: Slice sourdough bread into 3/4-inch thick slabs. Brush one side lightly with olive oil, and broil until toasted. Slather on mascarpone cheese, then top with tapenade. Devour. Repeat as desired.
