Although there seems to be debate on the internet whether the Romenesco is a broccoli, cauliflower or a hybrid of the two, I have always been told it was a cauliflower. Regardless of it’s origins, I am thrilled whenever I see them in the market and think that they could possibly be the coolest vegetable in the world – though the fiddlehead would give them come competition in a formal pageant.
The Romenesco is a bit softer in texture than a cauliflower and most North Americans cook it exactly as they cook cauliflower (though be sure not to overcook it as it can become tougher). It is also ideal for a crudites platter.
Italians have been cooking with these for more than 400 years and I understand they developed a few recipes specific to the Romenesco. I plan to do some research in coming days and see if we might be able to find a new way to cook this mathematical object!