With its striking chartreuse color and fractal bud formations, Romanesco is a visually fun ingredient to utilize in the kitchen. From the same family as broccoli and cauliflower, it tastes similar to the latter. Many botanists believe that this variety was the result of selective breeding by Italian farmers in the 16th century. Eat it raw, slightly cooked, or all the way through. Sauté with green beans and garlic; roast with purple sweet potatoes for a colorful and mouth watering vegetable dish.

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