Buzz
Kelly Rossiter
DCL
This fascinating vegetable is referred to as Romanesco cauliflower in North America, but in Germany, it's called Romanesco broccoli or Romanesco cabbage. Its vivid chartreuse hue sets it apart from other hybrids like broccoflower or the colorful orange and purple cauliflowers, making it a true species on its own. Its striking appearance demands to be photographed just as much as it deserves to be cooked. It's likely the only vegetable you will ever encounter that embodies the fractal pattern.
Cultivated in Italy since the 1500s, I'm surprised I hadn't tried it sooner. While I had seen it at my local organic grocery store a few times, I wasn't sure what to make of it. Eventually, I decided I had to try it, despite my family's doubts. The individual florets resemble cauliflower, both in texture and appearance, but once cooked, it unmistakably tastes more like broccoli. My daughter, who enjoys cauliflower but isn't fond of broccoli, gave it a try but quietly picked it out of the pasta I prepared. My husband, who loves broccoli but dislikes cauliflower, was pleasantly surprised. Personally, I enjoy both vegetables, so it didn't matter to me which flavor it leaned toward.
This vegetable has been grown in Italy since the 1500s, so it's a bit surprising that I hadn’t tried it before. I've spotted it a few times in my local organic market, but I was unsure how to use it. Eventually, I decided I had to give it a go, despite my family's doubts. The individual pieces closely resemble cauliflower, with the same texture, but once cooked, it unmistakably has a broccoli-like flavor. My daughter, a cauliflower fan but not a fan of broccoli, was curious to try it but quietly picked it out of the pasta dish I made. My husband, who enjoys broccoli but avoids cauliflower, was happily surprised. Personally, I enjoy both, so it didn’t matter to me which one it tasted more like.
Difficulty Level: Simple
