Romanesco cauliflower

Get cooking today with unique vegetables, and learn how to use it in your kitchen with these top 5 ways to use romanesco.

A quick and easy recipe for roasted romanesco, a vegetable related to broccoli and cauliflower, with Parmesan, olive oil and garlic.

My son Hudson is not the biggest fan of vegetables. Fruit on the other hand, he eats every type and kind, twice. But vegetables, from day 1 have been a struggle. Occasionally he will munch on some carrots but that is about it. Unless, UNLESS you roast them. So in this house, we basically roast veget

You can cook the pasta and while the veggies are in the oven for this easy roasted romanesco arugula pasta with lemon and garlic.

1 large head romanesco ((or 2-3 small heads as seen here!))1 + 1 tablespoons avocado oil1 + 1 teaspoons Real Salt Organic Seasoning Salt Pre-heat your oven to 425 degrees F.Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the

A crispy snack with a veggie touch.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling.

...strange light green vegetable that looks kinda like alien broccoli at a Farmer’s Market or in your local grocery store it’s probably Romanesco Broccoli.

Romanesco broccoli (aka Roman cauliflower) gets dressed up with a crumble of panko bread crumbs and parmesan cheese. It is like having a savory streusel to top off your veggies.

Romanesco is stunningly, see-it-to-believe-it beautiful. Its fluorescent cone-shaped head, comprised of intricate spiraling florets, is almost too compelling and pretty to butcher. Don’t let that stop you! As nice as romanesco is to look at, it’s even better to eat. (I recommend roasting romanesco or lightly steaming it.) 1. Cut the base of romanesco if a thick stem protrudes beyond the florets. The stem should be flush with the base of the romanesco. 2.