Romanesco broccoli, also known as broccoflower or Romanesco cauliflower, is a light green vegetable with a mild, nutty flavor. It should be brightly colored and firm to the touch, and is best eaten raw, lightly steamed, or roasted. It is an exotic vegetable with a short growing season and should be bought in early fall or late spring. It should be stored in the cooler section of the fridge for a few days at most and should never be overcooked. It retains its color after cooking and is a good choice for winter vegetable dishes.
Romanesco broccoli is actually a type of cauliflower and goes by many other names. This light green vegetable grows in a fractal pattern and is an unusual sight in most markets. The best Romanesco broccoli is brightly colored and firm to the touch, with a mild, nutty flavor. You can store this vegetable for short periods in the refrigerator, but you should eat it quickly. Romanesco does well raw, lightly steamed, or roasted, but it should never be overcooked.
You may see Romanesco broccoli listed as broccoflower, Romanesco cauliflower, or chou broccoli. Sold primarily as an exotic vegetable, Romanesco appears in upscale grocery produce aisles and local farmers’ markets. It’s a less popular crop than broccoli with a relatively short growing season, making it important to buy it in early fall or late spring, but warm weather causes it to plummet and become bitter.
An ideal specimen is lime green in color, with no discoloration, yellowish spots, or browning. The head, which is made up of many small flower buds, should be tightly packed and firm to the touch. Look for crunchy leaves, a sign that Romanesco broccoli was recently harvested, and avoid heads that have been flattened or bruised through rough handling.
Romanesco is relatively mild compared to cauliflower and broccoli and has a lighter flavor that is better suited to gentle cooking. This means you should store it in the cooler section of the fridge for a few days at most. Always eat Romanesco broccoli before it loses its firmness. Romanesco heads that are past their prime can be used in soups and purees, but they don’t taste as fresh.
Cooking Romanesco broccoli is very similar to cooking cauliflower. This member of the Brassica family can be eaten raw or roasted with oil or as part of a salad or vegetable dish. Other popular cooking methods include steaming and frying with light seasonings. Unlike many other vegetables, Romanesco retains its color after cooking, making it a good choice for adding interest to winter vegetable dishes. Avoid boiling or stewing Romanesco, as these cooking processes can produce a moldy, sulfurous product.
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