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Veggie offers unique taste, healthful traits

Nutrient-rich romanesco delivers in many ways, from texture to flavor. (Adriana Janovich)

Chartreuse-colored spirals give romanesco its striking appearance.

A natural fractal, each bud is composed of a series of smaller buds arranged in a Fibonacci sequence. It doesn’t matter if you don’t remember what that means from math class.

Romanesco is intriguing to look at, pretty even.

While its pointy florets possess a strange sort of beauty – it’s a little alien, a little sylvan, a little psychedelic – romanesco is also really good for you. It’s rich in vitamins A, C and K as well as potassium.

Plus, its raw whorled buds – hued like the flesh of a lime or skin of a green apple – add an interesting texture and look to salads.

Romanesco is crunchier than cauliflower but more mild in flavor, with a hint of earthy nuttiness. It’s a cruciferous vegetable, in the same family as broccoli, Brussels sprouts, cauliflower and kale.

Sometimes called Roman or Romanesque cauliflower or broccoli – or simply green cauliflower – it’s often described as a cross between broccoli and cauliflower. But romanesco isn’t a modern hybrid. It’s been cultivated in Italy – particularly the Lazio region, of which Rome is the capital (hence its name) – since at least the 16th century.

So put it in pasta. Penne, perhaps?

Or, cook it like cauliflower or broccoli. Roast it. Lightly steam or sauté it, then sprinkle it with favorite seasonings or sauces or dressings.

Those spikey turreted tops can make for conversation starters.

You can purée it, too – into soups and dips. But then, of course, its pretty, pointy pattern will be lost.

Roasted Romanesco

From www.thekitchensnob.com

1 head of romanesco

3 tablespoons extra virgin olive oil

2 tablespoons shredded Pecorino Romano cheese

1/8 teaspoon salt

15 turns fresh ground pepper

Hot paprika or red pepper flakes (optional)

Preheat oven to 400 degrees and line baking sheet with parchment paper or nonstick spray. Cut off romanesco florets (as you would broccoli or cauliflower) and place in a medium-size bowl. Season with salt, pepper.

If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top. (You don’t need a lot unless you really want it spicy).

Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat. Lay romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.

Sprinkle remaining shredded Pecorino Romano over the top just before serving.

Romanesco alla Diavola

From Mario Batali

1 large or 2 medium heads (about 2 pounds) romanesco

1 cup brine-cured green olives, pitted

3 tablespoons salt-packed capers, rinsed and drained

1/4 cup finely chopped fresh Italian parsley

Grated zest and juice of 2 lemons

1/3 cup plus 1/4 cup extra virgin olive oil

1 tablespoon hot red pepper flakes

Kosher or sea salt

10 garlic cloves

Fill a large bowl with ice and cold water. Cut the romanesco into small florets, submerge them in the ice water, and set aside to soak for 10 minutes.

Meanwhile, combine the olives, capers, parsley, and lemon zest on a chopping board, and chop together until minced.

In a small pot, heat the 1/3 cup oil and the red pepper flakes over medium-low heat until hot. Remove from the heat, and stir in the olive mixture, 1 teaspoon salt, and the lemon juice. Set aside.

Bring a large pot of water to a boil, and add 2 tablespoons salt. Drain the romanesco from its ice bath, drop it into the boiling water, and add the garlic cloves. Cook until the florets are just tender, 5 minutes. Drain well, and separate out the garlic cloves. Add the cooked garlic cloves to the olive-caper dressing.

Place the dressing in a large bowl, add the romanesco, and toss well. Taste, and add more salt, red pepper flakes, and/or lemon juice as needed. Serve hot or at room temperature, drizzled with the remaining olive oil.

If serving at room temperature, adjust the seasoning again before drizzling with oil.

Serves: 8 to 10 as a side dish