Romanesco has a nutty, earthy, and slightly sweet flavor, making it suitable for both raw and lightly cooked dishes. It can be cooked whole or in florets, but should be carefully prepared and cooked lightly to retain it's texture and flavor. Romanesco can replace broccoli or cauliflower in many recipes and is delicious when blanched, added to salads, pasta, or served with creamy sauces. Rich in vitamins A, C, and K, it supports immune health, wound healing, and overall organ function.