Romanesco Cauliflower

IN SEASON - October, November

Romanesco cauliflower, also known as Romanesque broccoli or simply as Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is light green in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavour is not as assertive, being delicate and nutty.

STORAGE TIPS

Store in a tightly sealed bag in the veggie drawer of your refrigerator.  Eat your Romanesco as soon as possible, because nutrient content and taste quickly deteriorate, but it will keep for up to a week.

CULINARY TIPS

Cook it briefly to emphasize the grassy, vegetal aspects of its flavor; cook it longer and a subtle, earthy sweetness emerges.  The taste is milder and sweeter than that of white cauliflower.  Can be eaten raw in a salad, steamed, roasted, or boiled.

RECIPES

+Romanesco Broccoli/Cauliflower Recipes