When compared to a traditional cauliflower, Romanesco has a firmer texture and delicate, nutty flavour. The Romanesco superficially resembles a cauliflower, but it has a visually striking fractal form. Romanesco superficially resembles a cauliflower, but it is chartreuse in colour, with the form of a natural fractal.
Divide it into florets and roast it for 10-15 mins until beginning to brown. Eat tossed with toasted pine nuts, plump currants, lemon zest, parsley and couscous for a lovely sweet and sour combination.
- Size: each