Romanesco cauliflower

Romanesco cauliflower

Romanesco cauliflower Facebook

Romanesco cauliflower, a geometric wonder created by nature, and based on fabonicci (check spelling) ratios, spirals and fractals. Steve and Sam Grima in Horsley Park grow them each year, but this time around the cold weather has held them back a bit. Yet, they need to be picked before they start flowering, so over the next week he’s hoping to pick 500-600 good-sized heads, and we’re taking most of them.

Romanesco looks like a cauliflower, but coloured more like broccoli – and not surprisingly because they’re both from the Brassica family. That’s why the flavour is a little in between cauliflower and broccoli.

The most striking aspect of Romanesco is the fractal shape: the bud is ‘self-similar’ in character: the whole has the same shape as one or more of the parts, similar to crystals in a snow flake.  Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The number of spirals on the head of Romanesco is a Fibonacci number that describes the ‘golden ratio’ apparent in many natural observations.  But don’t get us started …

As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids

Grown by Steve and Sam Grima, in Horsley Park

What to do with it – Trimming and Preparing

 

RECIPES

Roasted Romanesco with lemon zest

Pasta Romanesco

Romanesco Yoghurt

 

Roasted Romanesco with lemon zest

Roasted Romanesco with lemon zest
 
Author:
Recipe type: Baked
Ingredients
  • 2 cups cauliflower florets
  • 2 tbs olive oil
  • 1 lemon zest
  • 4 gloves garlic,
  • crushed salt and pepper to taste
Instructions
  1. Preheat oven 180C.
  2. Line a tray with baking paper and place florets on paper. In a bowl pre-mix the oil, lemon zest and crushed garlic. Then either use a brush or just drizzle olive oil and garlic over the top of the florets.
  3. Roast in oven for 20 minutes.

Pasta Romanesco
Pasta Romanesco
 
Author:
Recipe type: Pasta
Ingredients
  • 1 romanesco cauliflower florets
  • Stalk, finely sliced
  • 350gm pasta of choice
  • 4 tbsp olive oil
  • 1 redeye chilli, deseeded and sliced
  • 2 cloves garlic, crushed
  • 100g nuts, either almonds, walnuts, pinenuts (give them a dry roast)
  • 1 lemon zest
  • ½ lemon, juice
  • coriander, chopped
  • Parmesan cheese to garnish
Instructions
  1. Lightly steam the cauliflower , still crisp so about 3 minutes over boiling water.
  2. Cook the pasta according to the packet instructions.
  3. Meanwhile, in a fry pan heat oil, add garlic and chilli. Then add steamed cauliflower turning until
  4. Add in remaining ingredients.
  5. Serve in a bowl with pasta.

Romanesco Yoghurt
Romanesco Yoghurt
 
Author:
Recipe type: Bake
Ingredients
  • 1 cauliflower, broken into florets
  • 1 onion, finely sliced
  • 300ml Greek yoghurt
  • 2 tbs tomato puree
  • Coriander, finely diced
  • ¼cm tumeric, diced
  • ½cm ginger, sliced
  • 1 tsp garam masala
  • salt
  • 1 tbs melted butter
Instructions
  1. Preheat oven 190C.
  2. Put the florets on an oventray.
  3. then in a bowl mix all ingredients except the butter.
  4. Into the overn for 20 minutes.
  5. Then pour over butter and under grill until brown around 5-10minutes.
  6. Serve

 


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