Romanesco is one seriously cool vegetable. It's part of the brassica family (other members: cabbage, kale, and cauliflower), and has a flavor similar to broccoli. Romanesco's funky, fun appearance has been known to incentivize even the pickiest of eaters to eat their veggies, but we find that everyone, from kids to adults, loves romanesco.
Ideas for Cooking It
Just like broccoli, romanesco can take you a long way from the crudité tray.
• Blanch the florets and then shock in an ice bath to lock in that vibrant color. Add the pre-cooked romanesco to salads, veggie trays, or even cold noodle dishes.
• It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
• Try it roasted or sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or an Italian sub. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.
• Break it into florets and pickle them with garlic and herbs.
The most important thing to remember: Don't overcook it. "You want to maintain the vegetable's unique shape, not turn it to mush."