Romanesco is an old species of vegetable, somewhere between cauliflower and broccoli in taste. Think of it as the heirloom tomato of the Brassica family. A real life expression of the Fibonacci pattern, its beauty and detail are truly spectacular.
Does anyone else get this excited about a vegetable?
The best way to eat this is any way that preserves its beautiful florets. Start at the bottom and cut off the florets. Boil in salted water until just tender, then gently toss in a lemony vinaigrette. Serve hot or just warm.
Caroline Feeds 
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