Romanesco is a stunning chartreuse-spired cruciferous veggie in the same family as broccoli và cauliflower. Here we’ve roasted it with shallots, garlic và lemon zest and served with Italian Salsa Verde and Calabrian Chilies.
What is Romaneso?
Think of Romanesco as the handsome Italian cousin of broccoli and cauliflower. Originating in the 1500s, near Rome as the name suggests, it’s a hybrid of cauliflower & broccoli and a stunning display of fractual design.
But please don’t be intimidated by Romanesco’s good looks or fame- it loves to lớn be treated simply lượt thích you would broccoli or cauliflower.
And most importantly, bởi vì not think for an instant that you are not worthy of this beauty- or couldn’t bởi vì it justice (my attitude for years).
It just wants to lớn be experienced.
Today we’ve roasted it in a hot oven until tender-crisp, preserving its beautiful chartreuse hue along with slivers of garlic and shallots and Italian Salsa Verde.
Serving it with a sauce allows you to lớn customize the flavor profile pairing it with what you are already making. Here we are featuring Italian Salsa Verde and Calabrian Chilies. But you can take this in many directions- see embellishments below!
Romanesco – Typically chartreuse in color, but purple & orange varieties can also be found. Try to lớn seek out ones will similar-sized spires- for even cooking. Use all parts of the Romanesco- leaves và stems. Shallot & Garlic– Fresh sliced garlic & shallots enhance Romanesco’s flavor. Optional additions: lemon zest, parmesan, depending on your flavor profile.
Expert TipsDon’t toss the leaves or stem! Romanesco can be pricey- try khổng lồ use every part of the veggie- stem, leaves và all- see process photos. Don’t cut the florets– pull them apart with your fingers, lớn preserve their symmetry. Plus this is the fun part. Don’t overcook. Lightly steam, roast or saute- to preserve Romanesco’s vibrant color!
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Embellishments: Ways khổng lồ serve Romanesco
Romanesco can be served with a variety of sauces & paired with many flavor profiles. Here are a few khổng lồ get you started:
Romanesco Serving Size
One head of Romanesco feeds about 3-4 people as a side dish if you include the stems và leaves- but truth be told, Brian and I just split it, và there are never leftovers.
What to lớn serve with Romanesco
Serve with this Branzino, grilled chicken or chicken piccata , Stuffed Peppers, Cacio E Pepe, your favorite Salmon Recipe, or these easy Italian turkey meatballs!
Is Romanesco healthy?
Yes! Romanesco is related to lớn broccoli & cauliflower & contains similar health benefits khổng lồ cruciferous veggies. Cruciferous vegetables contain sulforaphane a compound that supports our liver, prevents DNA damage, and prevents cancer and/or its spread. It protects the brain, reduces allergies, inflammation & helps manage diabetes. Rich in fiber, Romaneso is considered a prebiotic & feeds our healthy gut bacteria.
What is the difference between Romanesco & Cauliflower?
They are similar in nutrients & flavor but are very different in appearance. Cauliflower is white with rounded florets; Romanesco is chartreuse with pointed fractual spires.
What is the best way to lớn cook Romanesco?
Because Romanesco is so uniquely colorful- cook it in a way that highlights & preserves its vibrant color. Lightly steam it until bright green, roast it on high heat until tender-crisp, or saute it lightly. My favorite way is lớn roast it.
Can you eat Romanseco raw?
Yes, like broccoli & cauliflower, raw Romanesco is actually good for the gut- a healthy prebiotic that feeds our good bacteria. It is also high in fiber.
Can you roast Romanesco whole?
Yes, though I would caution to par-steam it first until just tender và bright green, drizzle with olive oil and season, & then roast it. Steaming it first will help preserve its color.
Enjoy the Romanesco recipe! Introduce it into your kitchen this spring & gaze into its beautiful happy face.
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Prep Time: 15Cook Time: 20Total Time: 35 minutes
Yield: 2-4 1x
Category: side dish
Method: Baked, roasted
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