Broccoli Romanesco Parmisagna Recipe (2024)

FAQs

Is Romanesco more like broccoli or cauliflower? ›

Though it looks more like cauliflower in texture and form, romanesco's taste is more like broccoli – mild and nutty with sweeter notes that lend well to savory pairings. An easy way to use it is to roast with olive oil, then sprinkle with Parmesan cheese.

With its high levels of vitamin C and carotenoids lutein, zeaxanthin and beta-carotene that act as antioxidants, romanesco fights off free radicals, boosts your immune system, and promotes healthy skin.

Romanesco also has a slightly nuttier, milder flavor and more tender texture when cooking, making it easier to overcook than cauliflower. The two can often be substituted for each other in recipes; just watch the cook times so that your romanesco doesn't turn into mush and lose its flavor.

According to The Land Connection, the nutritional profiles of broccoli and romanesco are fairly similar. Both are excellent sources of vitamins C and K, as well as dietary fiber.

Romanesco Broccoli. Romanesco broccoli's architectural beauty, with its intricate fractal patterns, is a result of strict growing conditions. These conditions ensure its unique logarithmic spirals are perfectly formed, contributing to its rarity and driving up its price to around $25 per head.

Line a baking sheet with aluminum foil. Spread Romanesco onto the prepared baking sheet. Drizzle with olive oil; season with black pepper, garlic powder, paprika, and salt. Roast in the preheated oven until tender, 15 to 20 minutes.

Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes.

Because it looks like a hybrid of broccoli and cauliflower, most people expect Romanesco to taste like a combination of the two. Which it does to an extent, but it's a much milder flavour. It's got a subtle nutty or even earthy taste to it as well. Certain methods of cooking can bring out those flavours.

Romanesco Broccoli, also known as Roman cauliflower or simply Romanesco, is a distinctively beautiful vegetable belonging to the Brassica oleracea species. It is characterized by its striking appearance, with a bright lime-green color and a unique fractal structure resembling a natural work of art.

How do you eat Romanesco broccoli? ›

You can prepare Romanesco just as you would cauliflower or even broccoli and can enjoy it raw or cooked. But the flavor is uniquely its own. When cooked, it has an earthy, nutty flavor. Eat it roasted, steamed, sautéed with garlic and olive oil, in a stir-fry, tossed with pasta, in a quiche, or a soup.

texture. Just like broccoli, Romanesco can be eaten raw.

Pairing it with Pasta

Like other forms of broccoli and cabbage, the noble romanesco pairs perfectly with pasta. I like to use the smaller florets for that purpose and use a diminutive pasta shape like ditalini—little tubes, or mezze rigatoni.

Choose dense heads without any discoloration. Harvested heads can be stored in plastic in the refrigerator for about a week.

It's similar to cauliflower and broccoli. In fact, it's sometimes called romanesco broccoli (Roman broccoli) or romanesco cauliflower (Roman cauliflower or Romanesque cauliflower). That's to be expected, as they're all cultivars of the species Brassica oleracea and have some similar characteristics.

What does Romanesco taste like? It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor.

Romanesco broccoli looks and tastes more like cauliflower when it's raw, then takes a turn towards broccoli when it's cooked. The florets turn a brighter green, too. The advantage over broccoli is that Romanesco broccoli doesn't get soggy if it's cooked a little too long.

When prepared the simple Italian way, with a basic sauce of olive oil, garlic, and peperoncino (chili pepper or red chili flakes), the vegetable takes on a tender and deeply satisfying texture. For this recipe, easily swap out the Romanesco for equal amounts of broccoli. Or use a combination!