Cabbage Romanesco, a unique Italian variety of broccoli of the genus Brassica oleracea,
produces a yellowish-green dense head that forms an unusual spiral pattern.
Cabbage Romanesco is mostly native to Europe, the Middle East and Asia.
Tender green cabbage-like crisp leaves surround this vegetable.
Varying in flavor, sometimes its taste is similar to common broccoli, sometimes it's a bit
peppery and sometimes it tastes like dense cauliflower.
Requiring less cooking time and at its best served simply, steam like cauliflower or broccoli.
Gently sauté or braise in broth or seasoned water.
Cabbage Romanesco pairs especially well with mushrooms and scallops.
Excellent raw, add its pretty color and fresh flavor to appetizer and veggie trays.
Add its excellent texture to mixed green salads; serve as a side dish for seafood, poultry
and a variety of meats.
This nutritious vegetable provides an excellent source of vitamin C.