Cauliflower/Broccoli Romanesco: Advice on how to cook it?

I just picked up some romanesco. I've never had it before, but have heard that it's kind of a cross between cauliflower and broccoli. I'm trying to figure out what to do with it. No doubt some of it will end up on a pizza. Is the flavor more like cauliflower or broccoli? Any advice out there? I will say it's pretty cool looking in a scary/pretty kind of way:


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