By: Zane Fletcher
The produce department is no stranger to interestingly shaped foods – fiddlehead ferns that look like the scroll of a cello, aptly named starfruit, and parsnips that bulge and contort in ways that defy logic, to name a few. But this week we welcomed in a new vegetable that might top them all – Romanesco.
What is Romanesco?
Romanesco is an edible flower bud that looks like a chartreuse, fractal-laced cauliflower. It tastes a bit like a cauliflower too, though generally offers a firmer texture and a slightly nuttier taste. Each bud of Romanesco is a self-similar logarithmic spiral, which is math-speak for a series of spirals building off each other. The result looks like a 3D mandala, repetitive and endlessly interesting. Nutritionally, it’s packed with goodies – rich in Vitamins C and K, dietary fiber, and antioxidants.
Cooking Romanesco is not as difficult as its complicated appearance might suggest, and yields delicious results. You can substitute Romanesco for broccoli or cauliflower in your favorite recipes or prepare Romanesco on its own as a healthy side dish.
Try substituting Romanesco into the roasted cauliflower recipe we use on our hot bar at the Co-op!
Ingredients:
1 head Romanesco, cut into small florets
1 tablespoon olive oil
Salt and pepper to taste
Directions:
(1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil.
(2) Evenly spread Romanesco florets over the baking sheet, drizzle with olive oil, and sprinkle salt/pepper.
(3) Roast in the preheated oven until tender, about 20 minutes.
(4) Plate, serve, and enjoy!
