Ever get lost staring at a beautiful pattern in nature? That often happens to me with Romanesco, one of the most interesting vegetables in the world to admire. Each floret is like a fractal, providing geometric wonder.
Romanesco is an old Italian variety of Cauliflower that is light green in color and forms its head in spiked cones. The flavor is like a mild-Cauliflower with hints of Broccoli. What do you do with it? Romanesco is prepared basically like you would with its creamy-white cousin, Cauliflower. Simply cut the florets from the core to then steam, boil, sauté or roast. My favorite way? Romanesco florets boiled or steamed until fork-tender then drizzled with browned salted butter (butter melted in a pan until it becomes brown and oily) is so good!