All About Romanesco

Romanesco with Leaves

If you’re anything like us, at one point or another you’ve wondered through the market and seen a strange hybrid between cauliflower and broccoli and asked yourself – what is that?

That is Romanesco, also known as Roman Cauliflower, Romanesque, Broccolo Romanesco and Romanesco broccoli. This chartreuse vegetable is actually an edible flower bud originally from Italy. Romanesco’s unique appearance is what really catches the eye. The flower is made up of fractals (buds that consist of smaller buds) that follow the Fibonacci Sequence.

You can find Romanesco at the market from late summer to early fall. It is rich in Vitamin C, Vitamin K, Dietary Fiber and Carotenoids, and is otherwise great for your health, being similar to broccoli and other cruciferous veggies. While its health benefits are more in line with those of broccoli, Romanesco tastes similar to cauliflower with a slightly nuttier flavor.

So what can you do with this strange vegetable? Romanesco can be eaten raw, steamed or cooked through. Chefs often replace cauliflower with Romanesco to spice up an old recipe. It is great on salads, in pastas, on veggie trays and in soups!

Try Romanesco today! Here’s a recipe to get you started…

Warm Romanesco Leek + Brussel Sprout Salad with Green Olive Dressing
Warm Romanesco Leek + Brussel Sprout Salad with Green Olive Dressing

This easy-to-make veggie salad contains some of our favorite fall veggies and – you guessed it – Romanesco! Serve warm or cold as a main course or as the perfect side to your meal. See the recipe here.