The average consumer, when faced with romanesco for the first time is likely to experience a mixture of curiosity, excitement and perhaps fear. But this spiky vegetable is very nutritious and is beginning to crop up in vegetable box deliveries now. Its season is early Autumn so it is a good time to experiment with it if you have never tried it before. It looks like a genetically-modified experiment or something dropped off from Mars but the romanesco has been harvested and eaten for at least 500 years. It was first mentioned in sixteenth century Italy.
The romanesco has a taste somewhere between broccoli and cauliflower, and experts remain undecided as to which "family" of these vegetables it belongs. They have put it however in the "brassica" category which applies to both, its taste verging on nutty and its texture slightly firmer than the cauliflower.
It has spiky florets that rise in little spirals, and the individual florets themselves have tiny buds that form spirals too. Because of this, it seems to be a hit with children who love to have something so outlandish and unusual-looking on their plate. The spiralling florets themselves are lime green and as long as the romanesco is not over-cooked, they maintain their colour well after cooking.
Nutritionally, the romanesco contains a lot of Vitamin C, which deteriorates quickly after harvesting so it is best eaten as fresh as possible. It also contains 24% of our daily recommended dose of dietary fibre and 15% of our recommended intake of potassium. A typical serving carries only 52 calories, which is made up from carbohydrate and not fat.
The key to getting the most out of the romanesco is to cook it lightly, steaming if possible, until the florets are tender but still have a slight crunch in the middle (8-10 minutes maximum).The knobbly little buds on the florets are firmer and more tightly packed than those of the cauliflower and provide great texture in the mouth. Over-cooking will make it soft and watery, lacking flavour. Avoid any recipes that require a lot of stirring as the florets can break down and the texture will be lost.
Some Ideas on How to Cook Romanesco
The easiest way to cook romanesco is to boil or steam it and serve it as you would broccoli. However there are lots of other ways to prepare this vegetable, making it versatile as well as nutritious.
- Try "Romanesco Cheese" - cook the romanesco until it is just tender and then drain and stir in a cheese sauce. Blue cheese also works well here. Sprinkle on some breadcrumbs or extra grated cheese over the top and bake in a hot oven until the top is browned and the romanesco and its sauce are piping hot.
- For dinner parties or special occasions, boil the romanesco whole and keep it intact before bringing it to the table. Its impressive presentation is sure to be a talking point with guests.
- Use it when making pickles - keep the tiny florets whole and they will add interest to a home-made jar of pickle!
Make the Most of Romanesco
Romanesco is a naturally stunning vegetable in looks, and very nutritious when prepared properly. It appeals to children because of its pointed, swirly florets. There are plenty of ways to cook romanesco but it is important to use it quickly as its nutritional value deteriorates soon after harvesting. As it is in season now do make the most of it. And never again be puzzled when confronted by one of these in the vegetable box!
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