No one forgets seeing a Romanesco cauliflower thanks to its eye-catching appearance. With the shape of its spirals exhibiting a mathematical formula, the stunning Romanesco is a true miracle of nature.
Romanesco originates from Italy and is popular with healthy-food lovers all around the world. It has a more distinct taste than its cauliflower cousin; surprisingly sweet with a nutty flavour and its dense texture holds up well to a variety of cooking methods. It can be eaten raw and offers a wonderful, crunchy eating experience.
Romanesco is a member of the brassica family, which includes other vegetables such as: cauliflower, broccoli, cabbage, kohlrabi, turnip, Brussels sprouts and kale.
How to prepare
Trim the outer green leaves from the Romanesco (these can be cooked like cabbage or used in soup) and divide the head into florets. Wash thoroughly before using.
The stem can be eaten as long as the outer bark is removed.
Buyer's and storage guide
Look for a firm stem and undamaged florets. If the leaves are attached, they should be fresh and not wilted. The Romanesco should be a vibrant green and feel heavy for its size. Keep the Romanesco in the fridge for up to one week.
Steam or blanch the florets until just tender, add 1 tsp of lemon juice to the water to enhance the colour. Drain well before serving and season with black pepper.
- Romanesco pairs perfectly with pasta
- With a little butter and crispy shallots
- Tossed with cold roasted root vegetable, such as sweet potato.