Chop the onion and cook it in a pan with olive oil on low heat. Add the spices and cook until fragrant. Add the tomato paste
Chop the tomatoes and the bell pepper. Add this to the pan. Cook for 5 min on medium heat. Add the canned tomatoes and let this simmer for 20-30 min (the longer, the better)
Taste the sauce, add a little bit of coconut milk and taste again. Add more spices if needed
Cut the romanesco into bite sized pieces. Lay everything out on a baking tray and drizzle with olive oil, add salt and pepper. Cook this in a 180 degree oven for 15-20 min
Cook the rice. Make sure you rinse thoroughly it before you cook it
Get the romanesco out of the oven. Add it to the sauce & serve with a sprinkle of lime and some cilantro (or parsley)
