Description

Romanesco has a nutty flavour somewhere between cauliflower and Calabrese broccoli, and a distinctively crunchy texture, romanesco is one of the few ‘novelty’ veg that tastes better than its more common relatives.

Romanesco is usually prepared like conventional broccoli, and like conventional broccoli, overcooking Romanesco will result in a texture some people find unpleasant. The texture is more tender than cauliflower, making it suited to raw use as crudités. It is also known as coral broccoli, as it is patterned in an almost fractal style.