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While this beautiful, chartreuse vegetable goes by multiple names, you’re probably familiar with its most common one: Romanesco. It’s also sometimes referred to as Roman cauliflower, Romanesque cauliflower, or by its latin name: Brassica oleracea.

Romanesco, which was first grown in Italy during the 16th century, is actually an edible flower bud. It’s not only delicious and beautiful to look at, but it’s also an example of a natural fractal, as the romanesco head is made up of smaller heads that mimic the shape of the larger head, and each of those smaller heads is made up of even smaller heads. You can read more about that here.

Romanesco is delicious raw, steamed, sauteed, or roasted. You can substitute it for any recipe that calls for cauliflower or broccoli, or if you’re looking for something easy and delicious – simply cut off the outer leaves, rub it with olive oil and salt, and pop it in the oven at 400 degrees until it turns a beautiful golden brown color. Bon Appetit!

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