Isn't this the most stunning vegetable you've ever seen? I love this beautiful baby Romanesca cauliflower I found at yesterday's Farmers Market. It's fractal spirals make it look so other-worldly!
Originally from Northern Italy, the Romanesca cauliflower (also known as Broccoli Romanesco and Chou Romanesco) has the texture of a cauliflower, but tastes much more like mild sweet broccoli. Raw, the flavor was delicate at first, then followed by a radishy heat. Steamed, the radishy heat disappeared completely and the flavor was mild, creamy and faintly nutty. The Romanesca was certainly the prettiest vegetable I've ever topped with a cheddar cheese sauce:
This baby Romanesca (it covered the palm of my hand) steamed very quickly: 2 minutes. Next time, I'll give it the Roman treatment and simply saute it with olive oil, garlic, and pinenuts with a little lemon. Get yours now! The season for these beauties is very brief (Sept. - Nov.).
And, my cold has almost gone, thanks in part, no doubt, to the big dose of Vitamin C to be found in this little cauliflower. So this simple recipe is my contribution to Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food).