Blanch the florets and shock in an ice bath to lock in the vibrant colour.
Add to pasta.
Use romanesco in stead of cauliflower in a cheese sauce or make into a gratin
Roast or saute in olive oil with onions and garlic.
Eat raw, either finely sliced or cut into florets.
Break into florets and pickle with garlic.
In season now, so you should find this funky vegetable in your local farm shop.