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Romanesco with Purple Kale & Capers

This romanesco at Whole Foods was so gorgeous, I couldn't resist! Made this dish up to serve as an accompaniment to baked salmon. The only thing I could have added (didn't have on hand) was some plumped golden raisins.

Break apart one large head romanesco into small florets. Remove ribs from 4 kale leaves, and roughly chop kale. Chop one yellow onion. Put about 2 tsp dried chili flake in pot along with 2 Tbsp olive oil. Toast for 2 minutes, then add chopped onion. Cover pot with lid and allow onions to caramelize on low heat for 10-15 minutes, stirring occasionally. Add romanesco and about 1/2 c water, replace lid and cook on medium heat for about 10 minutes. Continue to cook (add a little more water if necessary to create steam) until romanesco is tender but still has slight crunchy bite. Add 2 Tbsp capers, 2 cloves minced garlic and chopped kale, cook a few more minutes, until kale is wilted. Deglaze pan with a drizzle of champagne vinegar. Remove from heat & finish with zest of one lemon, juice of 1/2 lemon, 1/4 c raw pinenuts, and salt to taste.