What is Romanesco & How to Use it

Romanesco has a unique appearance that makes those unfamiliar with the vegetable stop and pause. It’s visually stunning, but not commonplace on grocery store shelves. The better-known alternatives to romeanesco are its cousins: broccoli and cauliflower. We want to give romanesco the spotlight it truly deserves, so here is a breakdown on all the things you need to know about it:

What is Romanesco?

Exceptionally distinctive in appearance, romanesco is in the same species as broccoli and cauliflower. It is a distinct cultivar, not a variety of cauliflower or broccoli. It was first documented in 16th century Rome. The bright charteuse florets create a unique spiral pattern called a fractal. This unique pattern creates a visually stunning vegetable that is popular for plating.

What does Romanesco Taste Like?

Romanesco is like cauliflower in texture, yet closer to broccoli in flavor, but it’s distinctly nutty and sweeter than either of its cousins.

How to Store Romanesco

Store between 36-38°F. Only wash romanesco prior to use. Keep wrapped in original packaging to prevent loss of moisture.

Select romanesco as you would broccoli or cauliflower: look for firm heads that are heavy in weight for their size.

How to Use Romanesco in Foodservice

Romanesco is a popular choice among chefs for its visually stunning appearance. It can be roasted, boiled, braised, grilled, and more but will only retain its shape and color if cooked al dente. Avoid blending romanesco as there will be graininess that can affect the blender.