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
- 2 cups cauliflower florets
- 2 tbs olive oil
- 1 lemon zest
- 4 gloves garlic,
- crushed salt and pepper to taste
- Preheat oven 180C.
- 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.
- Roast in oven for 20 minutes.
- 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
- Lightly steam the cauliflower , still crisp so about 3 minutes over boiling water.
- Cook the pasta according to the packet instructions.
- Meanwhile, in a fry pan heat oil, add garlic and chilli. Then add steamed cauliflower turning until
- Add in remaining ingredients.
- Serve in a bowl with pasta. garnish with parmesan.