Preheat the oven to 180 degrees
Cut the romanesco in half vertically from above. Then neatly cut the ‘turrets’ so that the beautiful shapes remain. You can also cut them in half.
Place a baking paper on the baking sheet and spread all the romanesco turrets on the baking sheet. Finely chop 2 garlic cloves and rub all the florets with the third and then chop finely. Mix the garlic with the romanesco. Pour the 2 tablespoons of olive oil and lemon juice over it and make sure it is well spread on the baking tray and all vegetables. Then slide the baking tray into the oven. This may be 30 minutes in the oven, but after 15 minutes check how it goes and scoop. Every oven is different, so check carefully when your roses are ready.
Prepare the spaghetti as stated on the package. In the meantime, cut the tomatoes into pieces without the flesh. Or with when you want it a little more watery. Fry them briefly in a frying pan or grill them when you like and then set them aside.
In the meantime, check how the romanesco is doing.
Clean the frying pan and fry the pumpkin seeds without oil. As soon as they become full, they are ready and put them on a plate with a paper towel.
Remove the romanesco from the oven (or if it was already ready, grab it now).
Take two plates, put the spaghetti on the plates with a dash of olive oil. Spoon the romanesco and tomatoes on top. Divide the capers and pumpkin seeds between the two plates and possibly some noble yeast flakes. Season with a little salt and pepper. Note, not too much, because otherwise you won't taste the delicious, fresh romanesco!
Enjoy your meal!