Romanesco has a nutty, earthy flavor with a hint of sweetness, making it great for both raw dishes and light cooking. You can cook the whole heads or break them into smaller florets. It can be used in recipes that call for broccoli or cauliflower, but be careful not to overcook the florets, as they can lose flavor and become mushy. A great method is to blanch the florets and then cool them quickly in an ice bath to preserve their color and crunch. Once blanched, they can be added to salads, tossed with pasta, or served with creamy cheese or tomato sauces!
Romanesco is rich in Vitamin C for the immune system, vitamin K for quicker wound healing, and vitamin A for healthy organ function. Its florets are also a good source of fiber for digestive health, potassium to help regulate fluid balance, and other essential nutrients like phosphorus, iron, and magnesium.