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Romanesco- storage tips and recipes


Although in Italy there are a number of recipes dedicated to Romanesco, in the rest of the world it is

usually prepared like conventional broccoli or cauliflower. Like cauliflower and broccoli, overcooking

Romanesco will result in a texture some people find unpleasant. The texture is more tender than

cauliflower, making it suited to raw use as crudités. Romanesco has a milder flavor, more creamy and

nutty, and less bitter, than conventional broccoli and cauliflower.  Veronica, which we have grown, is the

prettiest variety, with lime-green heads, perfect spiraling, and a crisp, rich flavor that works well fresh or

cooked. It will store best in the fridge wrapped in a plastic bag and eaten within a few days.



Roasted Romanesco

1 head Romanesco, carefully broken into florets

1.5 T. olive oil

1/2 t. coarse sea salt

1/2 t. pepper


Preheat oven to 375 degrees. Toss florets with olive oil so everything is coated evenly. Spread florets on

a baking sheet and sprinkle with salt and pepper.  Roast for approximately 45 – 50 minutes, stirring

every 15 minutes, or until undersides of florets appear golden and caramelized.

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