Any of you familiar with Romanesca Cauliflower? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Any of you familiar with Romanesca Cauliflower? (/showthread.php?tid=111281)

Any of you familiar with Romanesca Cauliflower? - labradors - 11-13-2010 For a while, I've been seeing an unfamiliar vegetable in one of the supermarkets. It's one of the most beautiful vegetables I've ever seen, almost (for the mathematically inclined) looking like a fractal: Here, it's called romanesca, and I've found some English web pages where it is called "romanesca cauliflower" and others where it is called "romanesco broccoli." It has been one of those things that I've seen in the store, but have forgotten to research once I got home. This time, however, I saw a shelf label for it and wrote it down so I'd remember. So far, since I didn't know anything about it, I have not bought nor tried it, but what I have been reading, this morning (e.g. THIS blog) says that it "has the texture of a cauliflower, but tastes much more like mild sweet broccoli." If that's the case, then I MUST try it, since I LOVE broccoli. Now that I know what it is, and that it would be prepared the same way as broccoli or cauliflower, I'll pick up a head of it the next time I'm at that store. Do any of you know about this veggie? If so, what is you assessment of it? Re: Any of you familiar with Romanesca Cauliflower? - chef_Tab - 11-13-2010 I have made this and cooked it as if it were cauliflower. I steamed it and then poured a bechamel sauce on top. It was delicious, but then I love cauliflower and broccoli. And to me, it tasted more like cauliflower. Re: Any of you familiar with Romanesca Cauliflower? - labradors - 11-13-2010 Well,I like cauliflower, too, but the cauliflower, here, has not been that great, even though the broccoli has been wonderful. Guess I'm not the only one who thought of fractals upon seeing this. Check out THIS web page that has some even closer photos. Re: Any of you familiar with Romanesca Cauliflower? - chef_Tab - 11-13-2010 Rob, you have too much time on your hands I actually thought of Madonna's cone bra when I first saw this I DO think it looks very cool and would make a great "arrangement" with the brussel sprouts on the stalk. Re: Any of you familiar with Romanesca Cauliflower? - labradors - 11-13-2010 Alas, as much as I love broccoli, I hate Brussels sprouts. Re: Any of you familiar with Romanesca Cauliflower? - Cubangirl - 11-13-2010 Labs, it does look like a fractal. I'll have to try it. I love cauliflower, but don't care for broccoli as a vegetable, though I love cream of broccoli soup. I think it is the broccoli texture, reminds me of sand. So if it has cauliflower texture and broccoli taste, it may be the best of both worlds. BTW, this is my favorite way to fix cauliflower. It would be gorgeous and very Christmasy with the romanesca. EXPORTED FROM LIVING COOKBOOK ROASTED CAULIFLOWER WITH PAPRIKA***** This was so quick and easy and looked so pretty as well. I am putting it on my company veggies list. I adapted a recipe from EF. I drizzled it with EVOO (the original said 2 TBS, but that didn't feel like enough so I just added more by eye. I then spread 1 ½ tsps Penzeys sweet Hungarian Paprika over 2/3 of it and a tsp of Penzey's smoked Spanish over the final 1/3. The recipe did not specify, only said 1½ tsps. paprika, so I wanted to see which I liked more. I sprinkled Kosher salt and white freshly ground pepper over all of it. I also sprinkled Penzey's granulated powder over ½ of the florets with the sweet paprika. (the recipe did not call for garlic). All of it tasted great, but we loved the part with the garlic best. The second time, I made it with the recipe above and DH took a piece every time he passed the pan, I must have as well, because I only had half a pan left by the time I went to serve it. Servings: 4 Oven Temperature: 450°F 1 head cauliflower florets 4 TBS. extra virgin olive oil 1 tsp. smoked Spanish paprika 1½ tsp. sweet Hungarian paprika 1 TBS. granulated garlic. Kosher salt freshly ground white pepper 1 lemon, cut into wedges Preheat oven to 450° Cut the cauliflower into florets slightly larger than bite sized pieces. Drizzle with EVOO all over, then sprinkle with a combo of 1 tsp smoked Spanish and 1 ½ tsp sweet Hungarian , sprinkle granulated garlic, kosher salt. and freshly ground pepper. Toss to cover all. Roast at 450° for 10 minutes, turn at roast 10 to 15 minutes more until lightly browned and tender. Serve with lemon wedges. Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Author: Mine adapted from Every Day Foods Recipe Type: Cauliflower, Side Dish, Vegetables Re: Any of you familiar with Romanesca Cauliflower? - cjs - 11-13-2010 As often as I've seen this in stores, for some reason I've never bought it - wonder why? hmmmm Re: Any of you familiar with Romanesca Cauliflower? - labradors - 11-13-2010 Sounds perfect to me, Cubana. The only paprika I can get, here, is the smoked (an I happen to have about four pounds of it), but I'm sure it will be fine. Thanks! Here's one more web page. This one shows it in a garden, not just in the store or kitchen. Re: Any of you familiar with Romanesca Cauliflower? - Harborwitch - 11-13-2010 Jean we've seen it too - but just never brought any home. Might have to try it though. It just looks so pretty and yet "unfriendly" like a grenade. Hmmmmmmmm. Rethinking this. Re: Any of you familiar with Romanesca Cauliflower? - chef_Tab - 11-13-2010 I cannot wait to try this recipe. I love paprika! Thanks for sharing your recipe and notes, Cubangirl.