Romanesco

Is there a more exquisite vegetable than the Romanesco? Its geometric patterns are whimsical and, dare I say, too pretty to eat? Milliken Family Farms has this cauliflower-broccoli hybrid, and it is not only beautiful, but it is tasty and full of vitamins and nutrients. This Roman cauliflower hails from Northern Italy and has a slightly nutty and sweet flavor that its counterparts – broccoli, kale, cabbage and cauliflower – do not have. Romanesco has tightly packed florets with a pointed star shape, creating a mesmerizing, kaleidoscopic design. Packed with Vitamins A, C, and K, calcium, and iron, Romanesco is also rich in fiber, protective carotenoids, and a host of phytochemicals that protect our bodies against molecular degeneration. Romanesco is high in iron and folate, making it great for boosting red blood cell production and even aiding in reproductive health. It is also high in cholesterol-lowering fiber. Romanesco has also been shown to help fight some cancers. This sulfur-rich vegetable helps to prevent the activation of cancer-causing molecules in the body, while helping to reduce inflammation by triggering detoxifying enzymes that clear free radicals and promote immune function. 

Roasting Romanesco enhances its natural flavor profile, but it can also be enjoyed sautéed, grilled, or even steamed. 

Roasted Romanesco with Hazelnuts 

Yield: 4 servings

1-2 pounds medium heads of Romanesco 
1 teaspoon kosher salt 
2 tablespoons extra virgin olive oil, plus a little more for drizzling 
2 tablespoons Miyoko’s butter, salted 
½ cup skin-on or blanched hazelnuts, coarsely chopped
2 each garlic cloves, thinly sliced 
¼ cup flat leaf parsley, roughly chopped 
2 teaspoons champagne vinegar 
1 each lemon, cut into wedges for serving 

Method of Preparation:

1. Preheat oven to 400 degrees.

2. Stand Romanesco on its stem and cut it from top to bottom into 1”-thick slabs. Don’t worry about the outer edges that may crumble or smaller florets that break away. Save the small pieces that fall off and cut the loose bits into ½”-pieces; season chopped pieces and Romanesco steaks with kosher salt.

3. Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. oil and add Romanesco steaks into pan, working in batches so you don’t overcrowd the pan. 

4. Cook, rotating skillet periodically for even browning, until dark brown underneath, about 5 minutes. Turn and drizzle a bit of oil over second sides and into empty areas of pan. 

5. Scatter chopped pieces of Romanesco into spaces between steaks and toss gently to coat with oil. 

6. Transfer pan to oven; roast Romanesco until a tester inserted into stems slips through without much effort, 15-18 minutes. Steaks should be firm enough to still hold together without being crunchy.

7. Transfer steaks to a platter. Return pan with loose pieces of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic. Cook while stirring until everything is toasted and crisp around the edges, about 4 minutes. Add parsley and vinegar and stir up any browned bits. Spoon over steaks and season with sea salt. Serve with lemon wedges.