Bring a large pot of water to a boil for pasta.
Heat EVOO in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
Add wine to the pan, stir 1 minute then add stock. Arrange Romanesco, broccoli or cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan. Cover and cook 10 minutes, stirring occasionally.