With its whirling, almost alien-looking spirals, you’d be forgiven for thinking that this vivid green brassica is some kind of genetically engineered vegetable. In fact, romanesco has been around since the 16th century and predates broccoli and cauliflower. Sometimes referred to as caulibroc or broccoflower, the flavour of cooked romanesco sits somewhere between cauliflower and broccoli, but with an added tasty ‘nuttiness’. Rich in antioxidants, vitamin C and fibre, romanesco is a nutritional power house.
Snap off the spears and cook them as you would broccoli, or steam the full heads to preserve their green good looks, and serve them individually, well seasoned and garnished with butter. Once cooked, romanesco can be easily crushed and then sautéed with garlic and chilli, mixed with pasta and topped with a sprinkling of Parmesan for a quick and easy supper.
Pick as spears or cook mini heads whole
Rich in antioxidants
Visually stunning vegetable