Romanesco cauliflower is also known as Romanesco broccoli or coral broccoli, though its flavor is slightly more mild than either cauliflower or broccoli. Bright green in color, this extraordinary looking vegetable is rich in vitamin C, vitamin K, dietary fiber and carotenoids. The nodules arranged in spirals on each cone are called meristems and would eventually blossom into flowers if left in the field.
Romanesco can be used raw or cooked. Use it in any recipe calling for cauliflower or broccoli. Romanesco can be steamed or roasted whole, for an impressive presentation, or broken into segments and tossed with olives, garlic, oil and vinegar for a flavorful side.
Store in a plastic bag or wrapped in a dish towel in the crisper in the fridge. Use within a week.