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How to Cook Romanesco (aka Romanesco Broccoli, Roman Cauliflower, Broccoflower, Romanesque cauliflower, Buzzy Broc, Broccolo Romanesco, Romanesco Cauliflower – 3 Recipes)

How to cook Romanesco? What is Romanesco?

 

The amazing looking Romanesco looks like a fusion of Cauliflower and Broccoli. Interestingly the spirals on a Romanesco give the form of a natural fractal and actually follow the Fibonacci Sequence and is actually a fractal. This is one of the unique distinguishing features of how the Romanesco looks. So apart from being mathematically incredible, it is also delicious. But how do you cook a Romanesco. See below for 3 recipes on how to try it.

Don’t know where to buy Romanesco? We speciliase in bespoke Fruit & Veg Boxes delivered throughout London and you can choose your preferences on each and every box. Why not try one of our Fruit & Veg Boxes here.

Spelt with Romanesco

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

Ingredients

  • 300g spelt, rinsed
  • 700g Romanesco broccoli, cut into smaller pieces
  • 1 white onion, chopped
  • 1 carrot, peeled and diced
  • 100 ml dry white wine
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • A pinch of cumin

Instructions

  1. Cook spelt as indicated on the package instructions.
  2. Heat extra virgin olive oil in a skillet and add chopped onion. Cook until lightly golden brown.
  3. Add carrot and broccoli.
  4. Blend with wine and cook until it evaporates.
  5. Reduce the heat and cook covered for an additional 7 minutes, stirring frequently.
  6. Drain spelt and add it to the pot with Romanesco broccoli.
  7. Season with salt, pepper and extra virgin olive oil.
  8. Serve and enjoy.

Additional tips

  • You can use barley or buckwheat instead of spelt.
  • Carrots can be replaced with parsnip.
  • You can add fresh cream and grated cheese, especially for children.

Romanesco with Bacon

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Ingredients
  • 500g Romanesco broccoli florets
  • 50g Parmigiano Reggiano, grated
  • 140g bacon, diced
  • 1 garlic clove, minced
  • 40 g Parmigiano Reggiano cheese, grated
  • 100 g dry mozzarella
  • Salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil, to taste

Instructions

  1. Place Romanesco broccoli florets in a pot and cover with water. Season with salt, and bring to a boil. Cook for 15 minutes. Drain well.
  2. Preheat the oven to 180°C. Grease a baking dish with extra virgin olive oil.
  3. Brown the bacon with the minced garlic clove in a non-stick skillet.
  4. Add broccoli florets in the skillet and drizzle with extra virgin olive oil.
  5. Season with salt and pepper and stir well.
  6. Transfer the mixture into the baking dish and sprinkle with dry mozzarella and grated Parmigiano.
  7. Bake until the cheese has melted and formed a crunchy crust.
  8. Serve and enjoy.

Additional tips

  • Instead of dry mozzarella, you can use Gouda or Edam cheese.
  • Sprinkle with breadcrumbs and chopped nuts.
  • Make parsley and garlic-infused extra virgin olive oil.
  • Serve as a side dish or filling for quiche.

Romanesco Meatballs

  • 4 Servings
  • Preparation time: 30 minutes
  • Cooking time: 25 minutes

Ingredients

  • 500g Romanesco broccoli, rinsed and coarsely chopped
  • 50g breadcrumbs + 40 g for coating
  • 1 large egg
  • 1 garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon turmeric
  • A pinch of cumin
  • A pinch of nutmeg
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 30g Pramigiano Reggiano cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Place Romanesco broccoli in a pot and cover it with water. Season with salt, and bring to a boil. Cook for 5 minutes. Drain well.
  3. Transfer them into a mixing bowl and mash them with a potato masher or a fork.
  4. Add the rest of the ingredients and mix with a wooden spoon to combine and obtain a homogeneous mixture.
  5. Form walnut-size balls and coat them with breadcrumbs.
  6. Arrange the balls onto the baking sheet.
  7. Spray them with extra virgin olive oil and bake for 15 minutes or until lightly golden.
  8. Serve and enjoy.

Additional tips

  • It is best if you can steam broccoli. Whenever you can use a steamer for vegetables, use it, as steamed vegetables are much more nutrient-packed than those cooked in water.
  • Add more breadcrumbs to the mixture if needed.
  • You can also fry them in vegetable oil.
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