Romanesco resembles cauliflower, but it is light green color and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the romanesco’s shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. This is your vegetables on drugs! Both cauli and romanesco are rich in vitamin C, vitamin K, fibre, and carotenoids.


Store in a plastic bag in the coldest part of your fridge and use up in a week to 10 days.


Aloo Gobi
Asian Peanut Noodle Salad
Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
Brown Butter Cauliflower with Roasted Pumpkin Seeds & Lime
Cauliflower and Carrot Quick Pickles
Cauliflower with Brown Butter
Curried Cauliflower with Snap Peas
Garlicky Roasted Cauliflower with Parmesan
Honey & White Wine Braised Vegetables
Indian Makhani Veggies
Lemongrass Curry Over Eggplant and Cauliflower
Lemon Roasted Cauliflower with Parmesan
Lemon Roasted Summer Veggies
Roasted Broccoli and/or Cauliflower with Garlic-Parsley-Tahini Sauce
Roasted Cauliflower with Lemon & Parmesan
Roasted Summer Vegetables with Fresh Sage
Roasted Vegetables w/Chevre & Lemon
Root Vegetable and Romanesco Breakfast Hash
Spanish Sauteed Cauliflower with Red Kale
Super Spiral Pasta
Tempura Vegetables

Cooking & Eating Tips

Cauliflower and Romanesco are virtually interchangeable when it comes to cooking. Romanesco is slightly nuttier and smoother, cauliflower is slightly stronger in flavor. Both are a great addition to stir fries, in creamy pureed soups, or simply sauteed with garlic. Don’t forget that both are great additions to a raw veggie platter (especially romanesco)