If you like cabbage, broccoli and cauliflower, you're sure to like romanesco too! It has a slightly sweet, nutty taste. The fact that it looks so beautiful is a bonus. In this recipe it is simply blanched in boiling water, then pan fried in butter and flavoured with garlic and parsley.
Very easy to make and tasty to eat. I've done it with straight cauliflower and with a fancy "green" type of cauliflower I've forgotten the name for. Love them both, a LOT! - 20 Aug 2017 (Review from Allrecipes US | Canada)
I received Romanesco in my CSA box, and prepared it just as directed in the recipe - oh, my! This is not only delicious, it makes a beautiful presentation! Adding a few slices of roasted red pepper and/or cooked crumbled bacon would be great garnishes. - 09 May 2017 (Review from Allrecipes US | Canada)
A dreamy way to serve your cauliflower. I suggest breaking the florets into small, bite-sized pieces. The butter and parsley don't mix well with the larger pieces. I added some hot peppers for some kick and it was still pretty darn good. Thank you for the recipe. - 01 Jul 2016 (Review from Allrecipes US | Canada)