Romanesco
Brassica oleracea var. Botrytis
Similar veggies
Cauliflower, broccoli
Other names
Romanesco broccoli, Romanesco cauliflower
A quick introduction
This type of cabbage is composed by a striking green set of small spiralling florets that form a larger pointed pyramid. This fascinating cabbage is popular for its nutty flavour that is similar to cauliflower, but it is also source of fascination for its beautiful fractal patterns.
Storage
Keeps well in the vegetable drawer of the fridge
Season
End of spring to late fall
Suggestions for preparation
To prepare romanesco cabbage, cut up the florets from the head by first halving it. Keeping the florets whole and not overcooking it will help maintain the veggies beautiful shape after cooking, so don't be afraid to leave it in bigger chunks! The florets can be simply tossed in some olive oil and sautéed, roasted or charred to create a simple side or a great pasta condiment. You can also blanch the cabbage florets and add them to salads, roasted veggies, rice, and much more! Roasting the whole romanesco cabbage in the oven is another great option (see second recipe below).
Recipes
3 ways to prepare cauliflower (or romanesco) by Ottolenghi.
We think that the tastiest way to prepare cauliflower or romanesco is by roasting it in the oven and serving it with a generous amount if tahini. Here is a nice recipe.
See the second recipe for a cheesy version of grilled romanesco (cauliflower in the original recipe) that is served with mustard.