Italian Romanesco Cauliflower Salad

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.

Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.

Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.