Romanesco is also known as Roman cauliflower. It has a very striking pattern! It is similar to cauliflower but is crunchier with a delicate, nutty flavor.
Romanesco is very easy to choose. Pick it like broccoli or cauliflower. Look for heavy heads that have no discoloration. To store, wrap it in a tightly sealed bag and refrigerate it.
You can steam it like broccoli, but break off the florets. You can then dress it vinaigrette. Romanesco can also be baked. Break it into florets then drizzle it with olive oil, sea salt, black pepper, and some paprika.
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