The fractacally never-ending broccoli. Romanesco has to be one of the most showy veggies that you will see at the market. This Italian broccoli is not only mesmerizing, but also easy to digest! It has been described as tasting “like cauliflower, but not as boring,” and “like broccoli, but not so broccoli” — I’m not sure if that helps, but it is wonderful raw or cooked (just don’t over cook!), and it will jazz up any crudite platter with it’s gorgeous bright green color, and it’s mathing personality!
Romanesco Pasta Salad
- 1 head romanesco chopped into bite sized pieces
- 8 oz pasta cooked and drained
- Olive oil
- Parmesan cheese as topping
- Salt and pepper to taste
- Optional: other seasonal veggies
- Blanch romanesco pieces (dunk in boiling water for 1 minute)
- Quickly add cooked romanesco to ice cold water (this will keep it bright green!)
- Add romanesco and any other vegetables you want to cooked pasta
- Toss with olive oil, salt, and pepper
- Serve and enjoy!
Vitamin K- promotes bone health and limits neuronal damage in the brain; reducing the effects of Alzheimer's disease
Vitamin A- required for maintaining healthy mucusa and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers
Vitamin C - powerful water-soluble antioxidant which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals Did you know?
The Romanesco is a natural cross between cauliflower and broccoli. The striking arrangement of the flowers resembles a naturally occurring fractal pattern.