Add the rice to a pot with 2 cups of water. Bring the water to a boil and immediately reduce to a simmer, covered. Cook the rice for 30-45 minutes (depending on your variety), or until it has fully absorbed the water without becoming mushy. Let the rice rest in the pot for 5 minutes before uncovering.
In a small bowl, whisk together the olive oil, lemon juice, garlic and sea salt. Set aside until ready to serve.
Fill a pot with 1 inch of water. Place the romanesco directly in the pot or in a steaming basket. Cover the pot with a lid and steam for about 15 minutes, or until the romanesco has turned a softer shade of green and is fork-tender. Drain the water and hold the romanesco in the pot to keep warm until ready to serve.
Serve the romanesco on top of a bed of rice, and drizzle with sauce (or allow each guest to add his or her own embellishment).
Garnish with a few twists of freshly ground black pepper, and a scattering of grated Parmesan.