Romanesco Cauliflower 2.5kg/4 Oerlemans

Excellent quality Romanesco cauliflower that retains its natural color and aroma after thawing.

This vegetable captivates with its appearance - resembling a cactus, with a beautiful green color, Romanesco cauliflower is still little known in Poland, although many consider it tastier than regular cauliflower. It is a very healthy vegetable that can be prepared in many ways and looks exceptional on the table.
Romanesco cauliflower (in English: romanesco broccoli, romanesque cauliflower) is a very tasty vegetable that allows us to create dishes with a unique flavor. It originates from Italy, with its first cultivation likely dating back to the 16th century. It was mainly grown around Rome (Roma), hence its name. Apart from its appearance, it differs from white cauliflower in its greater tenderness and a more delicate, creamier taste. Sometimes it is referred to as "broccoflower" from the words "broccoli" and "cauliflower." An interesting fact is that the spiral florets of Romanesco cauliflower are arranged in a Fibonacci sequence, where each subsequent value is equal to the sum of the two previous ones.
Romanesco is very tasty when stewed, steamed, or baked. Sautéed in a small amount of coconut oil or clarified butter and seasoned with aromatic herbs to taste, it can be an excellent addition to a salad or main dish, unless we decide to serve it as a snack, e.g., with almond flakes, toasted sesame, or sunflower seeds. Romanesco tastes delicious when fried with garlic. Cooked florets are best served with your favorite groats or rice. The vegetable can be an ingredient in a warming soup.
Many chefs recommend blanching Romanesco cauliflower before use - the florets should be immersed in boiling water for 2-3 minutes and then transferred to a bowl of ice-cold water.