Romanesco superficially resembles a cauliflower, but it is generally light green in colour (although there other colours of it around) and its form is strikingly fractal in nature. It has a delicate creamy and nutty flavour and beautiful conical florets.
Romanesco came about as a result of selective breeding by Italian farmers in the 16th century and has been classified both as a type of cauliflower and of broccoli - a long-standing argument, as all are members of the Brassica oleracea species. The Brassica oleracea species group also includes Cabbage, Brussels Sprouts, Kale, Collards, Kohlrabi and several other common vegetables.
Brassicas have remained popular throughout Europe for so long as they grow well in all sorts of climates and soil types, and have easily moved around the globe in recent years. The largest ever Romanesco, at 35 pounds, was grown in Alaska.
The Carl Sagan of vegetables, Romanesco brings both hippie coolness and mathematical referencing to the table. Within Romanesco's delicious flavour is an abundance of vitamin C, vitamin K, dietary fiber and carotenoids, while the number of spirals on the head Romanesco is a Fibonacci number.
When cooked, the flavour is creamy and nutty (as mentioned above) without the bitter edge found in some other closely related family members. However, do be careful when cooking Romanesco because it can acquire a strange texture if cooked too long. Most cooks prefer to lightly steam or sauté it to avoid this problem.
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Organic , Vegan/Dairy Free