Romanesco Cauliflower

A member of the Brassica oleracea or cabbage family, Romanesco cauliflower is stunning to see, covered with florets that repeat like fractals. It is pale green and the small florets have a unique, charming shape, spread uniformly over the whole surface.

The use of this vegetable has ancient origins and both its flower (the “corymb”) and the most tender leaves are using in cuisine, enhancing the flavour of any recipe requiring cauliflower. It is milder in taste than white cauliflower.

Romanesco cauliflower, like all other types, can be eaten raw, dressed with oil, salt and lemon, or cooked in various ways: boiled and then sautéed; dipped in batter and fried; used in soups and minestrone.

Like all members of the cabbage family, Romanesco cauliflower contains precious nutrients, including potassium, calcium, phosphorus, iron, sulphur (which gives it that characteristic aroma during cooking), folic acid and vitamin C. It is cleansing, remineralising and promotes tissue regeneration. Research has shown that a diet rich in cauliflower reduces the risk of illness. This is due to its content in antioxidants (flavones) and indoles, which can counteract the degenerative action of free radicals. Cauliflower juice is an effective remedy against the common cold and influenza. Drink the cooking water, with the addition of honey, if preferred. It helps treat hoarseness, colds, asthma and bronchitis.