If you haven’t tried this striking, buttery-flavored veggie called romanesco, I highly encourage you to take some home next time you see it while you’re shopping! We recently had it in our CSA basket and can’t wait until it makes an appearance again. We actually may try growing some in our garden. If you like broccoli or cauliflower, you’ll probably like romanesco even more. It can be enjoyed many of the same ways as broccoli or cauliflower: Eat it raw, steam it, include it in salads and casseroles, and so on! One of my favorite ways to prepare it is roasting it. I found that it really doesn’t take much to season it because it’s already so delicious with its own buttery, nutty flavor.
Here are a few fun facts about romanesco:
- It’s also known as romanesque cauliflower, romanesco broccoli or broccoflower.
- It’s actually an edible flower bud.
- It’s one of the vegetables in the plant species Brassica oleracea; others include kale, brussels sprouts, cabbage, and of course broccoli and cauliflower.
- It’s packed with lots of different nutrients, including vitamin A, vitamin C, potassium, omega 3 fatty acids, magnesium, and is high in dietary fiber (source.)
No matter how you prepare your romanesco, you may not be able to resist taking pictures of it first!
- 1 head of organic romanesco
- 2 tablespoons organic olive oil
- 1/2 teaspoon seasoned garlic salt (we use this)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1 teaspoon organic grated parmesan cheese
- Preheat oven to 425 degrees F.
- Thoroughly wash the head of romanesco, cut the florets from the stem, and break them into smaller pieces.
- In a large bowl, toss the romanesco pieces with all of the ingredients except for parmesan cheese, and place them in a single layer on a baking sheet lined with parchment paper.
- Bake for 15 to 20 minutes, or until slightly tender and you see golden brown edges.
- Sprinkle with parmesan cheese and serve.