Introducing the Romanesco

Easily the most interesting (and in my opinion beautiful) vegetable, the Romanesco is part of the cruciferous vegetable family along with broccoli and cauliflower which it distantly resembles. Like other members of this veggie family it is high in Vitamin C and is also a good source of Vitamin K.

In texture it is a bit crunchier than cauliflower, and in taste it more closely resembles broccoli stem (which makes a wonderful slaw ingredient when sliced thin! Just avoid the tougher bits.) My 4-1/2yo likes to break off the little florets and eat them raw, but my favorite way is to eat them roasted which allows me to still appreciate their beauty while I dine!

ROASTED ROMANESCO
1-head of Romanesco
2-tbl ghee
1/2-tsp salt
1-tsp paprika (sweet, smoked or hot, your choice!)

I try to break off the florets rather than cut them so I can enjoy their wonderfully fractal shape! Toss ingredients together and put into roasting pan. If you don’t have ghee use your oil of choice. Roast at 400-degrees for 15-20 minutes and toss it at least once. Serve warm.

The Romanesco has a short growing season so enjoy it NOW! I received this beauty from Farm Fresh To You.

What’s your favorite way to enjoy Romanesco? I’d love to hear. Be a spark in the world!

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