Is it broccoli or is it cauliflower?
Romanesco cauliflower – sometimes called Romanesco broccoli – is one of the most unique members of the family Brassicaceæ (which also includes brussels sprouts, cabbage, and collard greens).
With its stunning pointed florets and flourescent green fractal patterning, this cruciferous vegetable is popular in Italy, where it is called Cavolo broccolo romanesco. The French call it Romanesco cabbage, and in the US you may find it labeled as Romanesco cauliflower or broccoli.
The Romanesco’s flavor is nuttier than traditional cauliflower, and slightly more crunchy. Its season is short, and Romanesco flourishes in colder weather, usually being available in March.
Romanesco cauliflower can be prepared in the same way you make traditional cauliflower or broccoli: roasted, grilled, sauteed, or, in the case of cauliflower, mashed.
Two cups of raw green cauliflower provide 4 grams of fiber for just 40 calories. For some great recipe ideas, check out San Diego Specialty Produce’s page on Romanesco Broccoli.