When you see this vegetable, it looks like something you’d find on the Romulan homeworld. It’s about as alien of a vegetable as you can think of. But don’t be afraid, it’s in the same family as cauliflower. It has a sweet and very earthy, nutty flavor. You can use it in all of the same ways, but i love mine roasted. It only needs a few things to help bring out it’s amazing natural flavor, then roast it whole and slice it like a cake.
Romanesco has been around since the 16th century or so. It’s visually appealing in the fact that it follows a fractal pattern known as the fibonacci sequence. Every single bud is self similar in nature and every bud is made up of smaller buds made of even more smaller buds. The pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number.
Ok…enough about the beauty and science of this cool vegetable and let’s get down to cooking it.
1 Large Head Romanesco
¼ C Extra Virgen Olive Oil
Zest of one lemon
1 Clove Minced Garlic
Salt and Pepper To Taste
¼ Cup Melted Butter
Take your alien vegetable and remove the leaves from the bottom and place it in a baking dish.
Take your Olive oil, garlic an lemon zest and wisk them together. Brush evenly all over the outside of your romanesco. Salt and pepper to taste.
Roast your Romanesco at 350 degrees for about an hour, or until it’s started to brown on the tips.
Take your melted butter and just brush it over the outside. The butter at the end helps to bring that final amount of heat into the romanesco, allowing it to crisp up on the outside. The butter browning while it cooks also adds another level of nuttiness to the dish.
Once you can insert a knife easily into the romanesco, It’s done!
When you slice it, slice it like a cake into wedges. It’s sweet, nutty and tastes like fall and winter. Now that you’ve cooked this alien looking…thing…you can impress your friends with it’s bizarre look and beautiful taste.