Romanesco is both an oddity and miracle of nature. As a member of the brassica oleracea family, it is closely related to cauliflower, broccoli, cabbage, and Brussels sprouts. In fact, it’s often called Romanesco cauliflower or Romanesco broccoli. They’ve been grown in Italy since the 16th century, hence its name (as in pertaining to Rome).
Its amazing and beautiful form is made up of curds known as fractals—a pattern that is repeated in increasingly smaller scales. The entire head is made up of spirals. Each spiral is made up of smaller spiraling spirals, and those are made up of even smaller spirals. It’s just incredible that this vegetable grows in nature like that. (The photo at right is of one little curd. Not only is it adorable, it’s just crazy to look at.)
Its flavor is typical brassica—in fact, it’s like a cross between cauliflower and broccoli. It stays firmer than cauliflower when cooked, and is milder in flavor than broccoli. You can substitute Romanesco for just about any brassica in just about any dish. As I do with so many vegetables, I love to roast them. So simple, so delicious.
Makes 6 to 8 servings.
1 head Romanesco cauliflower
3 tablespoons olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste
Preheat the oven to 375 degrees F.
Cut the Romanesco into curds (individual small heads) and place them in a bowl. Add the oil, salt, and pepper and mix well. Spread the Romanesco out in a roasting pan. Roast until the tip of a knife goes through the curds easily, about 30 to 40 minutes. Stir occasionally. And that’s it!