Cauliflower and Romanesco Recipes
Orange cauliflower
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Romanesco
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Purple cauliflower
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About Cauliflower
Cauliflower is in the brassica plant family along with broccoli and cabbage. Like broccoli cauliflower and their close cousin romanesco are the plant's buds. If you don't harvest them in time, the buds will open and become flowers. Cauliflower is great steamed, roasted, baked or raw. Cauliflower comes in many colors besides the more familiar white. All colors can be used interchangeably in most recipes. Cauliflower will keep for a week or two in a plastic bag in the fridge. Handle with care as the cauliflower curds are easily bruised.
About Romanesco
This extraordinary vegetable from Northern Italy is closely related to cauliflower. It is chartreuse in color and exhibits beautiful repeating spirals. Store in the fridge for about 1 week in a plastic bag. You can eat raw as a crudite or steam as you would cauliflower.
Roasted Romanesco (from Kitchen Snob.com)
1. Preheat oven to 400 F and line baking sheet with parchment paper or non-stick spray
2. Cut off romanesco florets (like you would cauliflower or broccoli) and place in medium bowl. Season with salt and pepper and optional hot paprika or red pepper flakes.
3. Add 3 Tablespoons olive oil and 1 tablespoon shredded Pecorino Romano cheese and toss to coat.
4. Lay romanesco in single layer on baking sheet and bake for 20 minutes, turning once halfway through.
5. Sprinkle an additional tablespoon of shredded Pecorino Romano cheese on top just before serving.
Cauliflower is in the brassica plant family along with broccoli and cabbage. Like broccoli cauliflower and their close cousin romanesco are the plant's buds. If you don't harvest them in time, the buds will open and become flowers. Cauliflower is great steamed, roasted, baked or raw. Cauliflower comes in many colors besides the more familiar white. All colors can be used interchangeably in most recipes. Cauliflower will keep for a week or two in a plastic bag in the fridge. Handle with care as the cauliflower curds are easily bruised.
About Romanesco
This extraordinary vegetable from Northern Italy is closely related to cauliflower. It is chartreuse in color and exhibits beautiful repeating spirals. Store in the fridge for about 1 week in a plastic bag. You can eat raw as a crudite or steam as you would cauliflower.
Roasted Romanesco (from Kitchen Snob.com)
1. Preheat oven to 400 F and line baking sheet with parchment paper or non-stick spray
2. Cut off romanesco florets (like you would cauliflower or broccoli) and place in medium bowl. Season with salt and pepper and optional hot paprika or red pepper flakes.
3. Add 3 Tablespoons olive oil and 1 tablespoon shredded Pecorino Romano cheese and toss to coat.
4. Lay romanesco in single layer on baking sheet and bake for 20 minutes, turning once halfway through.
5. Sprinkle an additional tablespoon of shredded Pecorino Romano cheese on top just before serving.