Eating More Scary Veggies – Romanesco


At first glance you might think  this was some type of odd undersea creature.   Maybe some type of sedum (succulent garden plant)?   My hubby even said it looked mathematical.   Grant’s take?  Alien ear wax.  Hey, what can I say, he’s a 6 year old boy!  Although I do have to say the vibrant green color does lend to alien thoughts.


Is it starting to look any more familiar?     What if you took those gorgeous conical spirals and and made them look more like mini trees?   Any ideas yet?

Yep, Romanesco is actually a heirloom variety of one of my favorite veggies – broccoli.  It’s a beauty to look at and one to taste as well.

I really should have taken pictures the day it came in my farm box.   It looked so much prettier.  But I didn’t.   So you get pictures with bumps and bruises after sitting in my veggie drawer for a few days.   It still looks awesomely cool if you ask me!


Taste wise, I find Romanesco to be a mix between broccoli and cauliflower.    It’s very mild, and the color stays when you cook it.   Sometimes, especially when roasted, it can take on a slightly nutty flavor.

Where do you find such a thing?
I was lucky enough to get mine in my Box of Good  from Klesick’s last week.   Because it is an heirloom vegetable, it’s most likely to be found in the organic produce section.   I’ve seen it in several of the better grocery stores in my area and it’s becoming wildly popular at farmers markets as well.     Look for it at farmers markets when other broccoli hits the stands.    What you find in stores now (and what I had) is coming from California.

How to pick one?
Look for bright vibrant color and lack of blemishes.   If the leaves are still present you want to make sure they are still crisp and not wilted.

How to cook it?
I simply steamed it this time.  You could add it raw to jazz up your crudité platter.   It also works well substituted it in my Parmesan Roasted Cauliflower Recipe.     Here are a couple recipes that are on my list to try:

Smoky Romanesco Cauliflower, Celery Root and Broccoli Soup
Pasta e Broccoli

So what do you think?   Will you give it a try?

Alicia Myers Leifheit and, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Alicia Myers Leifheit and with appropriate and specific direction to the original content.