Romanesco Broccoli

When I visit farmers markets, I look for the odd and strange. Not the fun people you get to observe but more of the funky looking things to buy like Romanesco broccoli. I just love this veggie for two reasons.

  1. It has that fractal look to it.
  2. It tastes great!

Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco, or more simply Broccoflower, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.

For me, I just roast it like I do cauliflower.


  • Romanesco
  • Garlic
  • Olive oil
  • Salt
  • Pepper
  • Smoked paprika


Chop romanesco into bite sized chunks or larger. Mince the garlic. Combine them all into a bowl and mix. Well, sprinkle the salt, pepper, and paprika. Oh, how much. eyeball it. Use about 4 tablespoons of olive oil.

Then put the mixture onto a baking sheet and bake for 20 minutes. As a cool touch, maybe sprinkle in a dash of coriander.


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