Romanesco
What is this bright green, alien-looking vegetable? Also sometimes called Romanesco cauliflower, Romanesco broccoli or Broccolo Romanesco, it is an edible flower bud of the species Brassica oleracea (which also includes cabbage, broccoli, Brussels sprouts, cauliflower, collard greens and kohlrabi.)
Romanesco’s striking appearance is due to its intricate, mathematical growth pattern that is a natural approximation of a fractal. With a texture that’s crunchier and flavor that’s more delicate and nutty than cauliflower, Romanesco can be used raw or cooked in place of cauliflower or broccoli in any recipe.
Try These Ideas
For Preparing Romanesco
Blanch the florets and then shock in an ice bath to maintain the bright color. Add to salads or veggie trays.
Romanesco is delicious with pasta. Keep it simple by tossing with cooked pasta, Parmesean cheese and olive oil.
Roast or sautée in olive oil with onions and garlic and crushed red pepper flakes, if desired.
Use in casseroles or any other recipe instead of broccoli or cauliflower, but cook for a shorter amount of time.
Don’t overcook it. Maintain the unique shape and color by not overcooking.
Health Benefits
