Region of Origin
Commodity:
Romanesco
Description & Origin
Exceptionally distinctive in appearance, Romanesco is a part of the Brassicaceae family and in the same species as broccoli and cauliflower – although it is a distinct cultivar, not a variety of cauliflower or broccoli, as is commonly thought. Its bright chartreuse florets create a unique spiral pattern called a fractal. This unique, mathematical pattern creates a visually stunning vegetable that ...
Other Names
Roman Cauliflower, Roman Broccoli, Fractal Broccoli
Health Benefits & Nutrition
As a cruciferous vegetable, Romanesco is an exceptionally nutritious and beneficial food. They are rich in a variety of minerals and vitamins, including folate, vitamin C, vitamin K, potassium, selenium, and calcium. Cruciferous vegetables are also rich in glucosinolates, a class of sulfur-containing compounds believed to have anti-cancer properties.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Romanesco’s beauty has made it a staple in veggie platters, appetizers, and salads. Romanesco can be eaten raw or cooked. Most commonly it is steamed, roasted, braised, or grilled. To preserve its unique appearance, most chefs prefer minimal preparation and leaving large chunks (or the whole head) intact, as the beautiful fractal shapes will remain even after cooking. It can be used in any dish that might call for broccoli or cauliflower, but remember that there is a slight flavor difference.
Flavor Pairings
Broccoli, Cauliflower, Shallots, Garlic, Potato, Lemon, Tomato, Sweet Potato, Nutmeg, Oregano, Thyme, Cheddar Cheese, Parmesan, Chorizo, Pancetta, Chicken
How to Prepare
Romanesco is prepared similarly to broccoli and cauliflower. Rinse Romanesco thoroughly. Trim any brown or black tips on the florets and leaves. To remove the florets, flip the head upside down so that the points are on the cutting board. Use a sharp knife and run it along the main stalk, slicing at the base of each floret. Chop to desired size. When cooked, Romanesco becomes slightly duller in color. Blanching quickly and immersing in an ice bath before further cooking may help maintain its vibrancy.
How to Store in the Kitchen
Romanesco should kept in the coldest part of the refrigerator in a bag or container to prevent moisture loss.
Fight Food Waste Tips for root to stem cooking
The central core and leaves of Romanesco are entirely edible – and delicious!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
36-38°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
95-98%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-High
RIPENS AFTER HARVEST:
Romanesco, like cauliflower, is very sensitive to ethylene. Avoid transportation or storage with ethylene-producing products.
Quality Assessment
Romanesco should have compact heads that are bright in color. They should be free from excessive yellowing or blackening on the floret tips.
Important Handling Notes
Romanesco may appear hardy, but it is sensitive to rough handling and temperature fluctuations. Treat gently and store carefully to avoid loss of shelf life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, Romanesco may last up to 2-3 weeks.
