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Nutrition Facts
Serving Size 1 (11g) Recipe makes 4 servings The following items or measurements are not included below: romanesco hard cheese
Calories 80
Calories from Fat 82		(101%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 40mg		1%
Potassium 1mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.1g		0%
detailed view... how is this calculated?

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Recipe #322968 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Sep 3, 2008

Thanks to Sue L and Cookgirl for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable!

SERVES 4 -6 (change servings and units)

Ingredients

1 head romanesco (about 900g or 2 lbs in weight)
2-3 tablespoons italian hard cheese, grated
parmesan cheese or romano cheese
1 ounce butter
1 tablespoon hazelnut oil
toasted hazelnuts (optional)

Directions

1
Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg.
2
Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so.
3
Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.).
4
Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them.
5
Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals.
6
Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.