Romanesco goes by different names, including Romanesco broccoli, Roman cauliflower, or fractal broccoli. It’s a cross between broccoli and cauliflower. It belongs to the Brassica genus (also known as cruciferous vegetables), just like cabbage, Brussels sprouts, and kale.
Romanesco color is chartreuse and has spire-like florets. Each one looks identical yet getting smaller and smaller. Romanesco naturally forms a spiral and approximate fractal, a geometric curve with a repetitive pattern.
How to Use Romanesco
You can use Romanesco just as you would broccoli or cauliflower or enjoy it raw or cooked. But it has its own unique flavor. When cooked, it has a nutty, earthy flavor. Try it roasted, sautéed with garlic and olive oil, steamed, tossed with pasta in a quiche, or make a soup in a stir-fry.
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