Have you tried romanesco yet?
With spiky lime green fractals-spiraled-on-fractals, it’s definitely an eye-catcher.
It’s part of the Brassica family (which includes kale, broccoli, and cabbage), and is an heirloom cauliflower native to the Mediterranean coast. It has a more refined flavor though – I like to think of as what you want cauliflower to taste like (and I love cauliflower). It’s a little sweeter and nuttier with a denser, creamier texture.
I decided to do a bit of a how-to on romanesco and all the ways you can prepare it – starting with my favorite way of cooking anything: roasting. It sweetens it up and gives it a great texture. They are like veggie french fries. You could even mix this with a few cups of vegetable broth and then blend it and have a great roasted romanesco soup. That is if you manage not to eat all the florets off the pan right out of the oven.
- 1 large romanesco or 2 small
- 3 garlic cloves
- 1-2 tablespoons olive oil
- sea salt
- freshly-ground black pepper
- red pepper flakes
- Preheat oven to 425°F.
- Remove leaves from the romanesco and chop. Cut the florets from the stem and break apart into smaller pieces if necessary. Chop the stem into bite-sized pieces, discarding any very fibrous or tough sections.
- Peel the garlic and chop in half. Toss the garlic and romanesco with olive oil and arrange on a baking sheet. Sprinkle sea salt over top.
- Cook for 20-25 minutes or until well-roasted, flipping the florets over after 10 minutes. Sprinkle with freshly-ground pepper, red pepper flakes, and more salt, if necessary.